If bread is stale, cut into cubes and set aside. If bread is fresh, cut into cubes and place on a baking sheet. Bake at 225F for 30 minutes. Remove from oven and set aside.

Finely dice the celery and onion and set aside.

Preheat oven to 350F and rub butter inside a 9x13 casserole dish.

Taking casing off sausage. Crumble and brown in a large pot over medium heat for about 7 minutes. Remove sausage from the pot with a slotted spoon and reduce heat to medium-low.

Melt butter in the pot and pour in the celery and onion. Saute until onions are translucent and celery is soft about 8-10 minutes. Turn off heat and add the sausage back into the pot along with the cubed bread, broth, parsley and salt.

Toss to mix all of the ingredients together. The bread should be damp from the broth. If you see lots of pieces of dry bread you can add up to ½ cup more broth to the pot

Pour into the greased casserole dish. Cover with a piece of foil and bake at 350F for 45 minutes covered. Then uncover and bake for another 20-25 minutes. The top should be golden brown. If you like more of a crisp on top you can broil for just a minute or two before serving.