In a large skillet, melt 1 stick of butter over medium heat. Add 2 cups of diced celery and 2 cups of diced onion, along with optional 2 cups of diced mushrooms. Sauté for about 10 minutes until soft and golden.

To the skillet with the sautéed vegetables, add a pound of crumbled pork breakfast sausage. Stir until browned for about 8-10 minutes. Season with poultry seasoning, garlic powder, salt, and pepper to taste.

In a large mixing bowl, combine 6-8 cups of cubed French bread or two boxes of thawed dumplings, ensuring they are slightly stale.

Gently toss the cooked sausage and sautéed vegetables into the bowl with the cubed bread, mixing thoroughly so the sausage and veggies are evenly distributed.

Whisk together 2 beaten eggs, 1 cup of milk, and 32 ounces of broth. Pour this liquid over the bread mixture and stir until combined and moistened.

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish and pour the stuffing mixture into the prepared dish. Bake for about 45 minutes until golden and crispy.

Allow the stuffing to rest for 10-15 minutes before serving to set the flavors.