Make Biscuits, adding in some freshly chopped sage, black pepper, and poultry seasoning. See notes.
Cut into large cubes, larger than cubes you buy in store.
Bake cubes for 5 to 10 minutes at 375 until golden brown.
In a frying pan, make country sausage, reserving two tablespoons of fat.
If not using sausage heat butter in pan.
Sauté celery and onions until softened. If you like celery soft, saute first for 5 to 10 minutes before adding onion.
Heat broth in sauce pan.
Put stuffing into a cast iron pan or shallow baking dish
Toss with celery/onion, herbs, and egg.
Slowly add broth. Mix gently.
Bake at 350 for 15 minutes, covered with foil.
Add browned butter (see below) This is optional for extra buttery crunch, but you don't have to do this.
Remove foil and continue to bake another 15 minutes or until top is golden brown.