3 tbsp. unsalted butter
10 oz. bulk sweet or hot breakfast sausage, casing removed
1 carrot, cut into 1⁄4″ dice
1 small yellow onion, cut into 1⁄4″ dice
1 stalk celery, cut into 1⁄4″ dice
2 cups turkey or chicken stock
1⁄3 cup olive oil
2 tbsp. roughly chopped parsley, plus more for garnish
2 tbsp. roughly chopped rosemary
2 tbsp. roughly chopped sage
1 (12-oz.) loaf ciabatta bread, cut into 1″ pieces
Kosher salt and freshly ground black pepper, to taste

Heat oven to 375°.
Melt 1 tbsp. butter in a 12″ skillet over medium-high. Cook sausage, stirring and breaking up meat into medium pieces, until browned, 8–10 minutes. Transfer sausage to a large bowl; set aside. Add remaining butter to skillet; cook carrot, onion, and celery until soft, 5–7 minutes, and transfer to bowl with sausage. Add stock, oil, parsley, rosemary, sage, bread, salt, and pepper to bowl; toss to combine. Spread evenly in a 9″ x 13″ baking dish. Bake until golden brown and bread is slightly crisp on top, 30–35 minutes. Garnish with more parsley, if you like.