INGREDIENTS

6 T (3/4 stick) butter
1 1/4 pounds onions, chopped
6 stalks celery, chopped
12 ounces mild pork bulk sausage
12 ounces spicy pork bulk sausage
2 tsps dried sage
2 tsps dried marioram
2 tsps dried thyme
16 cups, 1 inch pieces, sheepherder's bread with crust (about 1 1/4 pound)
2 large eggs
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground ginger
1/2 cup chopped fresh Italian parsley
3/4 cup (about) low-salt chicken broth

DIRECTIONS
1. Melt butter in heavy large skillet over medium-high heat. Add onions and celery. Saute until soft, about 15 minutes. Add all sausage. Saute until cooked through, breaking into small pieces, about 15 minutes. Mix in sage, marjoram, and thyme. (Can be made 1 day ahead. Transfer to a large microwave-safe bowl. Cover and chill. Rewarm in microwave before using.)
Preheat oven to 350*F. Butter 13x9x2 inch glass baking dish. Place bread in large pot or bowl. Add sausage mixture. Beat eggs, salt, pepper, and ginger in medium bowl to blend. Add egg mixture to stuffing; toss. Mix in parsley.
Add enough broth by 1/4 cupfuls to moisten. Transfer stuffing to dish.
Butter large piece of foil. Cover stuffing with foil, buttered side down. Bake stuffing 30 minutes. Uncover and bake until golden and crisp on top, about 20 minutes longer.

NOTES:
Makes 8 - 10 servings.