Bread, Butter, Eggs, Italian Fennel Sausages, Onion, Garlic, Sage, Parsley, Olive Oil, Celery Stalks, Salt, Pepper, & Chicken Stock
Spread the bread cubes on a sheet pan and toast, stirring now and then, until lightly browned and crisp, about 10 minutes.
Cook the sausage and cook, stirring until browned, about 15 minutes. Add the onions, celery, garlic and 1 teaspoon salt to the pot and reduce the heat to medium.
Cook veggies and add the stock. Bring to a boil, then turn off the heat. Stir in the spinach, parsley and reserved bread. Add the eggs and stir.
Transfer the stuffing to a baking sheet and spread stuffing in one even layer. Dot the top with the butter. Bake until the top is browned about 25 minutes.