Method

1. Slice the bread into ½ inch thick slices. Lay the slices on a baking rack set over a large cookie sheet and set into a warm (200°F) oven for about 2 hours, until quite dry. Chop into ½ inch chunks and transfer to a large bowl.
2. Preheat the oven again to 325°F and grease a 9x13-inch glass or ceramic baking dish.
3. In a large skillet over medium heat, brown the sausage until mostly cooked through, breaking up any chunks with the back of a wooden spoon. Transfer the sausage to the bowl.
4. Add 2 Tbsp butter to the skillet and let melt. Add the celery, onion, salt, and pepper, and cook until vegetables are tender, about 4 minutes. Add the chopped sage and cook one minute more, then transfer the vegetables to the bowl. Pour the chicken broth over all of the ingredients in the bowl and toss to combine.
5. In a medium bowl, whisk together the 3 eggs and ½ cup cream. Pour over the stuffing ingredients and combine well. Spread the stuffing into the prepared baking dish and cover with foil.
6. Bake 40 minutes, then remove foil and bake another 10 minutes, until top is browned and a bit crispy.