Preheat the oven to 350°F. Spread the bread cubes on a rimmed baking sheet. Bake them for 7 minutes, turn and bake until brown and crispy, approximately 3-4 more minutes. Remove and allow them to cool. Leave the oven on.

In a large skillet, melt the butter over medium heat. Add the onion and celery, sauteing for 2-3 minutes until they start to soften. Stir in the garlic, parsley, rosemary and sage. Continue to saute for 2 minutes.

In a large mixing bowl, combine the dried bread, vegetable and herb mixture, cooked sausage, salt and pepper, tossing well. Pour the vegetable stock over the mixture. The bread should be slightly moist. If it isn't, add an additional 1/2 cup of vegetable stock.

Coat a 9x13 baking dish with cooking spray and spread the stuffing mixture evenly into the dish.