Preheat the oven to 300 F and Grease a 2-quart baking dish.

Spread the brioche out on a baking sheet in a single layer. Bake for 15 to 20 minutes or until dry and lightly browned. Transfer to a large bowl. Increase the oven temperature to 350 F.

Brown the sausage in a nonstick pan over medium-high heat for 4 to 5 minutes, breaking it up into small pieces as it cooks.

With a slotted spoon, remove the pork to the bowl with the sausage. Add the onion and celery to the pan and cook for 2 to 3 minutes or until softened. Add the garlic, sage, parsley, and poultry seasoning; cook for 2 minutes longer.

Transfer the vegetable mixture to the bowl with the sausage and brioche. Add 2 1/2 cups of chicken broth and stir until well combined, adding more broth as needed. Season with salt and pepper and taste for seasoning before adding the eggs. Add the beaten eggs and stir until well blended. Transfer the stuffing mixture to the prepared baking dish.

Cover the baking dish with foil and bake the dressing at 350 F for 20 minutes. Uncover and bake for 20 to 30 minutes longer or until the top is golden brown and the dressing is bubbling around the edges.

Remove the dressing to a rack and cool for 10 minutes before serving.

Enjoy!