Sausage and Sourdough Bread Stuffing

Preheat the oven to 350 degrees.Place the bread in a single layer on 2 jelly roll tins. Bake at 350 ° C for 20 minutes or until golden brown, turning the pans after 10 minutes. Turn off the oven; leave the molds in the oven for 30 minutes or until the bread is crisp.Melt the butter in a large skillet over medium-high heat. Add the onion and celery; cook for 11 minutes or until tender, stirring occasionally. Transfer the vegetables to a large bowl. Put the sausage in the mold. Increase heat; saute 8 minutes or until browned, stirring occasionally, until dough crumbles. Remove the sausage from the pan with a slotted spoon; add the sausage to the vegetable mixture. Add the bread, herbs, and pepper; toss to combine. Combine broth, 1 cup water and egg, stirring well. Drizzle bread mixture with stock mixture; toss to combine. Spoon the mixture into a 13-inch x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350 ° C for 25 minutes. Uncover and cook for 20 minutes or until lightly browned.