Cube and toast bread. Chop up vegetables finely and sautee in butter. Gently fry up sausage and separate into small pieces. Mix all together in large bowl. Add parsley and broth and bag it up and refrigerate overnight to give the flavors a chance to marry.

Bake in casserole dish at 350 degrees F or in slow cooker on high. Pour more broth on stuffing before baking if it seems dry.