Oven-Dry the Bread Cubes: Preheat your oven to 300°F (150°C). Spread the bread cubes across two large rimmed baking sheets. Bake for 18 to 22 minutes, tossing once, until completely dried out and slightly firm but not browned. Transfer to an extra-large mixing bowl.

Brown the Turkey Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the halal turkey sausage and cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon until browned and caramelized. Use a slotted spoon to transfer sausage into the bowl with the bread cubes.

Sauté Aromatics & Herbs: In the same skillet, melt 6 tablespoons of butter over medium heat. Add the diced celery and yellow onion, sea salt, and black pepper. Cook for 8 to 10 minutes until soft and tender. Stir in the minced garlic, fresh sage, rosemary, and thyme; cook for 1 minute until highly fragrant. Pour everything over the bread and sausage.

Moisten with Broth & Eggs: In a 4-cup measuring glass, whisk together 2 1/2 cups of warm poultry bone broth and the 2 beaten eggs. Pour the mixture evenly over the bread. Gently toss with a large spoon until the bread cubes absorb the broth. If the bread still feels dry, add the remaining 1/2 cup of broth.

Bake to Crispy Perfection: Butter a 9x13-inch ceramic baking dish. Spoon the stuffing mixture into the dish without pressing down firmly. Dot the surface with the remaining 2 tablespoons of diced butter. Cover tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake uncovered for an additional 20 to 25 minutes until the top is deeply golden-brown and crispy!

Rest & Serve: Let the stuffing stand for 10 minutes before serving to allow the savory custard to set. Garnish with chopped fresh parsley and serve warm!