Creating this sausage stuffing is a straightforward process, reminiscent of the way my abuela walked me through recipes, step by step, with love and patience.

1. Preheat your oven to 350°F (175°C). Prepare a large baking dish by lightly greasing it with butter or oil.
2. In a large skillet, cook the Italian sausage over medium heat, breaking it apart with a spatula, until fully browned and no pink remains. This should take about 8-10 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the chopped onion, celery, and garlic. Sauté for about 5 minutes until the vegetables are tender and the onion is translucent.
4. In a large mixing bowl, combine the cooked sausage, sautéed vegetables, chicken broth, melted butter, dried sage, thyme, salt, and pepper. Mix well to combine all the flavors.
5. Gently fold in the cubed bread, ensuring each piece is coated with the mixture. If the bread seems too dry, add a bit more broth, one tablespoon at a time.
6. Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly. Cover with aluminum foil.
7. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.
8. Once baked, sprinkle the chopped fresh parsley over the top before serving. This adds a touch of freshness and color.