Herbed Bread Stuffing with Mushrooms and Sausage

Making bread cubes with your own hands is easy and delicious. You can make toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zippered plastic bag. If there is room in the oven, bake the filling while the turkey is baking. Otherwise, bake it in the morning and reheat it while the turkey is standing.
Preheat the oven to 400 degrees.Cut off the crust from the bread. Cut the bread into 1 1/2-inch-thick cubes. Place the bread cubes in a single layer on 2 jelly roll tins. Bake at 400 ° C for 10 minutes or until lightly browned.Reduce the oven temperature to 350 degrees.Cook the sausage in a large nonstick skillet over medium-high heat for 10 minutes, until browned on all sides. Remove from the pan; cut crosswise into 1/4-inch thick slices.Melt the butter in a skillet over medium-high heat. Add the mushrooms; simmer for 4 minutes. Combine the bread cubes, sausage, and mushrooms in a large bowl.Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Add the onion, carrot, and celery; simmer for 5 minutes or until lightly browned. Add the parsley, thyme, sage, salt and pepper; simmer for 1 minute. Add to the bread mixture. Mix the eggs and broth, stirring with a whisk. Add to bread mixture; stir to coat. Spoon into a 13-inch x 9-inch baking dish greased with cooking spray. Bake at 350 ° for 45 minutes or until lightly browned.