Preheat oven to 400 degrees F. Cut garlic breadsticks into 1" pieces. Transfer to a rimmed baking sheet. Bake until toasted, 15 minutes, flipping halfway through. Remove garlic bread and reduce oven to 350 degrees F.

In a 12" skillet, melt butter over medium. Add sausage to skillet and cook until browned, 8 to 10 minutes, breaking up with a wooden spoon. Using a slotted spoon, transfer to a plate. Add onion and celery to skillet and season with salt and pepper. Cook until softened, 5 to 7 minutes. Add garlic and cook until fragrant, 1 minute.

Coat a 9x13" baking dish with cooking spray. Add garlic bread pieces to baking dish along with sausage and vegetable mixture. Top with chopped herbs and 1 tablespoon Parmesan. Add 1 cup broth. Toss gently to combine.

In a small bowl, whisk together remaining 1 cup broth and eggs. Pour over baking dish and mix until well combined. Cover baking dish with foil and place in preheated oven. Bake until internal temperature of stuffing reaches 160 degrees F, 1 to 1 1/2 hours.

Just before serving, sprinkle stuffing with chopped parsley and remaining 1 tablespoon Parmesan.

Source: Hannaford fresh Magazine, October November 2024