In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 cup of diced celery, 1 cup of diced onion, and 1 cup of diced mushrooms. Cook for 5–7 minutes until vegetables soften and turn golden.

Add 1 pound of crumbled pork breakfast sausage to the skillet and increase heat to medium-high. Cook for 8–10 minutes, breaking it apart until browned and cooked through.

Sprinkle in poultry seasoning, garlic powder, salt, and pepper. Stir well and cook for an additional 2 minutes until fragrant.

In a large casserole dish, place 6 cups of thawed and cubed bread dumplings or French rolls, ensuring cubes are small for optimal absorption.

Pour the sausage and vegetable mixture over the bread cubes, mixing gently but thoroughly.

Whisk together 2 eggs with 1 cup of milk in a separate bowl. Pour over the stuffing and stir gently to incorporate.

Slowly pour in 2-3 cups of chicken or turkey broth, folding in the broth until the texture is moist but not soupy.

Preheat oven to 375°F (190°C). Cover the casserole dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake uncovered for an additional 15 minutes until top is golden brown and crispy.

Drizzle melted butter over the top during the last 5 minutes of baking.

Let the stuffing rest for 10-15 minutes before serving.