Preheat your oven to 350°F. Spread the bread cubes in an even layer on an ungreased baking sheet. Bake until the cubes are lightly toasted, about 10 minutes, stirring twice during the baking to ensure they toast evenly. Set aside to cool. Increase the oven’s temperature to 375°F. Lightly coat a 9x13-inch dish with baking spray and set aside.

Melt the butter in a Dutch oven or similar large, deep pot over medium heat. Once hot, add the onion, celery, salt, and pepper. Let cook 4 minutes, until the vegetables begin to soften.

Add the sausage (if it's in casings, squeeze it out). Break the sausage into crumbles, browning the meat as you go.

Once the sausage is broken up, add the garlic, sage, and thyme. Let cook until the sausage is browned and cooked through, about 5 minutes. Leave any juices that collect in the pot; they will make your stuffing delicious.

Add 2 1/2 cups of the chicken broth and bring to a simmer. Once the stock is hot, turn off the heat, then add the bread cubes. Stir gently to combine. The mixture should be very wet; add the additional 1/2 cup chicken broth as needed.

Bake the stuffing for 20 minutes, remove the foil, then bake for an additional 20 to 30 minutes, until the top is golden brown and fairly dry. Let cool for 10 minutes, then enjoy.