Tear or cut your bread into ½ inch pieces. Do this before it is fully stale and allow the bread to sit out overnight if possible. If not, bake at 300°F for about 30-45 minutes in a single layer on a parchment lined baking pan to dry it out. Transfer to a large mixing bowl.

Heat olive oil in a skillet on medium high. Add the turkey sausage and break down into chunks. Once the turkey is browned and reached an internal temperature of 165°F, transfer it to the bowl with the bread.

Place the skillet back on the stove and add ¾ cup butter to the skillet and scrape any brown bits that may be stuck to the bottom of the pan. When butter is melted, add the onion and celery. Sauté for about 5-7 minutes or until onions start to become translucent. Add the sage and thyme and heat for about 1-2 minutes. Stir in 1 ⅓ cup of chicken broth, salt and pepper. Transfer mixture to the bowl with bread and turkey sausage.

In a small bowl or measuring cup, combine remaining chicken broth and eggs and whisk until smooth. Add to bread mixture and toss to fully coat all of the bread.

Transfer the stuffing mixture to a well greased baking pan. Brush with remaining butter, melted, and then bake at 350°F uncovered for about 50-60 minutes or until set and top is golden brown. You can loosely tent the turkey stuffing with a large piece of foil if the top becomes too brown and the middle is not set.

Allow to sit for about 5-10 minutes before serving. Enjoy!