Spread the whole-grain bread cubes in a single layer on one or two large baking sheets. Leave uncovered overnight to dry out completely, OR bake in a 300°F (150°C) oven for 20–25 minutes, tossing once halfway through, until the cubes are fully dried and lightly toasted. Transfer to a very large mixing bowl and set aside.

Preheat your oven to 375°F (190°C) once the bread is dry. Lightly grease a 9x13-inch baking dish with a little olive oil or nonstick spray.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the turkey Italian sausage, breaking it up into small crumbles with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until well browned and cooked through. Use a slotted spoon to transfer the sausage to the bowl with the bread cubes, leaving any drippings in the skillet.

Deglaze the skillet with a small splash (about 1/4 cup) of the low-sodium broth, scraping up any browned bits from the bottom. Pour this into the bread bowl as well — those caramelized bits are pure flavor.

Return the skillet to medium heat and add the remaining 1 tablespoon of olive oil. Add the diced onion and sliced celery. Cook, stirring frequently, for 6–8 minutes until the onion is softened and translucent and the celery has softened slightly but still has a little bite.

Add the minced garlic and cook for 1 minute more until fragrant. Stir in the fresh sage, thyme, and rosemary, and cook for another 30 seconds. Season with salt and pepper. Transfer everything to the bowl with the bread cubes and sausage.

Add the fresh parsley to the bread mixture and stir gently to combine everything. In a small bowl, whisk together the beaten eggs and 2 cups of the low-sodium broth. Pour this mixture over the bread and toss gently to coat. Let it sit for 2 minutes to absorb.

Check the consistency — the bread should feel evenly moistened and clump slightly when pressed, but should not be soggy or dripping. If it seems dry, add more broth 1/4 cup at a time. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer the stuffing mixture to the prepared baking dish. Press it in gently into an even layer.

Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes.

Remove the foil and continue baking for an additional 15–20 minutes, until the top is golden brown and slightly crispy. An instant-read thermometer inserted in the center should read at least 165°F.

Remove from the oven and let rest for 5 minutes. Garnish with additional fresh parsley and a few whole sage leaves if desired. Serve warm.