Step 1

Cut 1 loaf crusty bread into 1/2- to 3/4-inch cubes (about 10 cups). Place in an even layer on a rimmed baking sheet. Let sit out overnight at room temperature to dry out.

Step 2

Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, coat a 9x13-inch or 3-quart baking dish with butter.

Step 3

Dice 2 medium yellow onions (about 3 cups) and 3 medium celery stalks (about 1 cup). Remove the casings from 1 pound uncooked sage pork sausage, if needed.

Step 4

Melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add the onion, celery, and sausage. Cook, breaking up the sausage with a wooden spoon, until the vegetables are softened and the sausage is cooked through, about 15 minutes. Transfer to a large bowl.

Step 5

Add the bread cubes and 1 (14.5-ounce) can low-sodium chicken broth to the bowl. Toss to combine and to evenly moisten the bread. Sprinkle with 2 teaspoons salt-free poultry seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat.

Step 6

Whisk 1 large egg in a small bowl, add to the bread mixture, and toss to combine. Transfer the stuffing to the baking dish. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until warmed through and the top is golden brown, about 25 minutes more.