Cook sausage in a skillet over medium heat until thoroughly browned, about 15 minutes.

Cut into small pieces and set aside.

In the same pan, melt 4 tablespoons of the butter over medium-high heat, then add onions, celery and carrots and cook, stirring frequently, until carrots are soft, about 15 minutes.

Transfer to a bowl and set aside.

In the same pan, melt another 4 tablespoons butter over medium-high heat.

Add garlic and quickly cook until fragrant, about 1 minute.

Add mushrooms, increase the heat to high, and cook until soft and all liquid has evaporated, about 7 minutes. Set aside.

Preheat the oven to 350°F.

In a very large bowl, combine cubed bread with cooked sausage and vegetables, eggs, all herbs, salt and pepper.

Mix well.

Add most of the chicken broth and mix again.

Let mixture sit for about 15 to 20 minutes to allow for bread to absorb liquid.

Then, add additional chicken broth if necessary.

Finished mixture should be very moist.

Using some of remaining butter, butter a 11x15-inch roasting pan.

Transfer stuffing mixture to roasting pan and spread out evenly.

Dab top with remaining butter, then cover the pan loosely with aluminum foil.

Roast until stuffing is hot and golden brown on top, about 1 1/4 to 1 1/2 hours.

Remove the aluminum foil about halfway through the cooking process so that stuffing can form a crust.