Cut the bread into ½ inch cubes, place evenly on a baking tray lined with parchment paper, and bake at 375 until golden brown. Let cool completely. If using a stuffing mix, disregard this step.
In a large pot, on medium-high heat, cook the sausage into crumbles and brown well.
Add in the butter, carrot, celery, and onion and cook until the onion has turned translucent. Add the bone broth and bring it to a boil.
Reduce to a simmer for about 10 minutes, or until the carrots are tender. Add the sage and dried thyme and mix well.
Preheat the oven to 425 degrees.
Gently fold in the bread cubes to this mixture. Once incorporated, put into a large baking dish. Press down evenly, and bake for 20-25 minutes or until golden brown on top!