Preheat oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 15-20 minutes, or until lightly toasted and dried out.

In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

If using sausage, add it to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

In a large bowl, combine the toasted bread cubes, sautéed onion, celery, garlic, and sausage (if using). Add the sage, thyme, rosemary, pepper, and salt. Toss to combine.

Gradually pour the chicken broth over the bread mixture, tossing to moisten evenly. If using eggs, add them now and toss gently. Be careful not to over-saturate the bread; you want it moist, but not swimming in liquid.

Stir in the chopped fresh parsley.

Preheat oven to 350°F (175°C). Transfer the stuffing to a greased 9x13 inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until golden brown and heated through. Alternatively, loosely stuff the turkey cavity with the stuffing just before roasting, ensuring the stuffing reaches an internal temperature of 165°F (74°C).

Let the stuffing rest for 10 minutes before serving.