Instructions

1. Prepare your raw ingredients. Chop up a peeled onion and two celery ribs, then set aside. Mince a handful or two of parsley, and a few spoonfuls of the other herbs. Set the herbs aside in a separate pile. Tear bread into 2-inch pieces and put in a large bowl.

2. Cook the sausage pieces, in their own fat, in a skillet set over medium heat. Break up larger pieces with your wooden spoon as you stir. Remove the sausage from the skillet after 5 to 8 minutes, when it is pinkish-brown. Set the sausage aside in a bowl.

3. Saute the chopped onion and celery in the sausage fat until the vegetables soften.

4. Return the sausage to the pan, then add the bread pieces. Gently combine, then lower the heat. Add enough chicken broth, a little at a time, to moisten the mixture. Toss in the fresh herbs, and season to taste with salt and pepper.

5. Beat 1 to 3 eggs, if using, and stir the beaten eggs into the dressing mixture. This optional step works best for families who enjoy their dressing denser and slightly custardlike. If you prefer it lighter and crispier, omit the eggs.

6. Remove the pan from the heat and spoon the dressing into a bowl. Cover tightly and set the bowl in the refrigerator for up to 1 day.

7. Preheat the oven to 350 degrees and grease a casserole dish the next day.

8. Spoon the dressing into the casserole dish. Set the casserole dish into the oven and bake for about 45 minutes, or until the top turns crusty.