Sourdough Stuffing

Two days prior, make and bake your sourdough bread. Dice into 1/2-inch pieces and spread out onto a cookie sheet to dry.
The day of, finely dice the onion, carrots and celery. In a cast iron dish, melt 2 TBS of butter and add in your veggies. Cook on medium heat for 2-3 minutes. Add in the sausage and ground sage. Mix together until the sausage is browned and cooked through. Drain the meat and veggie mixture and set aside.
In a large mixing bowl, add in the cubed sourdough bread and remaining seasonings. Add in the sausage and veggie mixture directly to the bowl.
In a measuring cup, pour in one cup of chicken broth and whisk in one egg. Pour directly over the bread and sausage mixture. Toss everything together until the bread is saturated and everything is mixed together well. If the bread needs more moisture, add in 1/4 cup of broth at a time. Transfer the stuffing into a 9x13 baking dish.
Preheat your oven to 375 degrees. Cover the stuffing with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes.
Drench in gravy and enjoy!