Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Place the bread cubes in a very large bowl. If your bread is not stale, toast it in a 300°F (150°C) oven for 15-20 minutes until dry.

In a large skillet over medium-high heat, cook the sausage until browned, breaking it up with a spoon. Use a slotted spoon to transfer the cooked sausage to the bowl with the bread cubes.

Drain all but 2 tablespoons of grease from the skillet. Add the butter and melt it over medium heat. Add the chopped onion, celery, and carrots and cook until softened, about 8-10 minutes.

Stir in the minced garlic, sage, thyme, and rosemary. Cook for one minute more until fragrant.

Scrape the vegetable and herb mixture into the bowl with the bread and sausage. Toss gently to combine.

In a separate medium bowl, whisk together the chicken broth and eggs. Season with salt and pepper. Pour this liquid mixture over the bread mixture and fold gently until everything is evenly moistened. Do not overmix.

Transfer the stuffing to the prepared baking dish and spread in an even layer. Bake, uncovered, for 30-40 minutes, or until the top is golden brown and the stuffing is cooked through.