Sausage and Herb Stuffing

8 cups bread cubes (sourdough, Italian or French bread)
1 pound bulk breakfast sausage ( I prefer Neeses)
1 medium onion, chopped (~1.5 cups)
3 stalks of celery, finely chopped (~1 cup)
2 tablespoons finely chopped fresh sage
2 teaspoons finely chopped fresh rosemary
1 teaspoon fresh thyme
1 teaspoon poultry seasoning
5 tablespoons butter, melted
1.5-2 cups of chicken broth

1. Preheat the oven to 350 degrees. Butter a 9×13-inch baking dish. Spread the bread cubes on a cookie sheet and bake until lightly toasted, 8-10 minutes. 
2. Heat a large sauté pan over medium heat. Crumble the sausage into the pan. Add the onions and celery. Cook until the sausage is cooked through and the onions and celery are soft. Add the herbs and poultry seasoning. Mix well and cook for another 2-3 minutes.
3. In a large bowl, combine the toasted bread cubes and sausage mixture. Poor the melted butter and chicken broth, starting with 1.5 cups, over the stuffing mixture. Stir to combine and add more chicken broth as necessary, depending on how moist you like your stuffing.
4. Cover with foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes.