Chop the celery and onion into small pieces, about ¼ inch, and cube the stale sourdough bread into ½-inch cubes. Spread the bread cubes on a baking sheet to dry out.

Melt butter in a large skillet over medium heat. Add chopped celery and onion, and sauté for 5-7 minutes until softened.

In a mixing bowl, combine bread cubes, cooked sausage, sautéed celery, onions, fresh herbs, and black pepper. Toss to mix evenly.

Pour in broth and beaten eggs, stirring gently. Ensure all bread is soaked but not overly soggy. Let it rest briefly.

Let the stuffing mixture rest for about 30 minutes to soak up flavors.

Preheat oven to 350°F (175°C). Transfer stuffing to a greased baking dish and bake uncovered for 30-35 minutes until top is golden brown.