Heat olive oil in a large skillet over medium-high heat. Brown the turkey sausage, breaking it into small pieces as it cooks for 5-7 minutes. Once the meat reaches golden-brown and cooked through, remove it to a clean plate.

In the same skillet, melt butter and sauté the diced onion and celery for 6-8 minutes until completely softened. Add sliced mushrooms and cook for another 3 minutes until they release their moisture and begin to brown lightly.

Return the cooked sausage to the skillet with vegetables, stirring gently to combine everything evenly. Sprinkle sage, thyme, rosemary, salt, and pepper over the mixture, then stir until every piece smells aromatic and flavors begin blending beautifully.

Place your bread cubes in a massive mixing bowl and pour the hot sausage-vegetable mixture over them, tossing everything together thoroughly. Pour chicken broth over the bread gradually while stirring, adding just enough until the mixture feels moist but not waterlogged—this thanksgiving sausage stuffing crowd balance is critical.

Add beaten eggs and chopped parsley to the mixture, folding everything together gently until fully incorporated. Transfer to a buttered 9x13 baking dish, spreading evenly with a spatula or fork.

Bake at 350°F for 40-45 minutes until the top turns golden-brown and a knife inserted in the center comes out hot. The edges should crisp slightly while the interior stays tender and moist.

Remove from the oven and let rest for 5 minutes before serving, allowing flavors to settle and the structure to firm up slightly for easier plating.