Preheat the oven to 350 degrees Fahrenheit and butter a 9 by 13 inch baking dish. While the oven preheats, cook 1 pound of pork sausage in a large skillet over medium heat. If desired, use preseasoned pork sausage such as sage or mild breakfast sausage. Break up the sausage and stir frequently as it cooks. When the sausage is no longer pink, drain the sausage and set aside.
Wipe the fat out of the skillet and melt 1/2 cup butter over medium-low heat. Add 2 cups chopped onion and 1 1/2 to 2 cups chopped celery to the butter and cook until softened. This takes 5 to 7 minutes.
Put 10 cups cubed white or French bread in a large bowl. Toss with 1 tablespoon poultry seasoning, 1 tablespoon fresh chopped sage or 1 teaspoon dried sage, 2 tablespoons fresh chopped parsley and 1 teaspoon salt. Season to taste with ground black pepper.
Add the cooked vegetables and butter to the bread, then add the drained sausage. Stir in chicken broth until the mixture is moistened but not mushy, which requires approximately 1 1/2 to 1 3/4 cups of broth. Pour the mixture into the buttered baking dish and pack gently, then cover tightly with foil.
Bake the pork stuffing for 25 minutes. After baking, remove the foil and broil the stuffing for 3 to 4 minutes to brown the top.Learn more about Bread