In a medium sauté pan, cook the Italian sausage and set aside.

Preheat oven to 375°F (190°C) and grease your casserole dish with butter.

In a medium to large sauté pan, set the burner to medium and melt the butter.

Add in the onion and celery and cook until translucent. Then turn off the heat.

Add in Chicken broth, then the eggs. You don’t want to add in the egg before the broth as you may run the chance of the egg cooking a little (we don’t want that).

Once the egg is thoroughly mixed in, add your stuffing.

Mix everything together and transfer to the casserole dish.

Cover for the first 25 minutes. Then uncover for the remaining 10-15 min until desired toasting is achieved.

Remove from the oven and enjoy!