Place cubed bread on a dry baking sheet and bake at 175°F or lower for a couple of hours. This will dry the bread into the texture of a crouton.
When dried out, remove bread from the oven and spray with olive oil, enough to allow the herbs to stick. In a bowl, toss bread cubes with the mixed herbs, salt, and pepper. Once coated, return cubes to the baking sheet and continue to bake at 175°F, checking regularly to be sure they don't burn.
While the bread continues to cook, start the sausage. Lightly coat a large frying pan with olive oil spray and set on medium heat. Place sausage into the pan. Cook thoroughly, breaking it up as needed, but should still have sizable chunks. Note: If using chicken instead of pork, the meat will come out a little drier, so you’ll want to incorporate olive oil (rather than spray) when cooking the sausage.
Once meat is cooked, use a straining spoon to remove oils and place into a separate bowl. Set aside.
Lower the pan flame and let the oil sit. Add onions and garlic, sauté until onions are clear and garlic is cooked. Toss in parsley and a couple pinches of salt.
Drain the onion mixture to remove any excess oil. Add to the meat bowl and mix well. Set aside.
Place celery into a separate bowl and add the tomatoes and chopped basil.
Remove bread from the oven and allow to cool. Once cooled, add bread, celery, tomatoes, basil, and meat mixture into a large bowl. Add salt, pepper, garlic powder, and onion powder to taste. Mix well. then add ¼ - ½ cup Parmesan Reggiano cheese and full leaves of fresh sage, rosemary, and marjoram and toss lightly.
Preheat oven to 350°F.
Add the stuffing into a deep ~2 inch glass baking pan. A disposable tin pan works, but should be lined with parchment paper to avoid cooking on aluminum, as it’s not always the healthiest option. Optional: In a small, oven safe bowl, cook a sample of the stuffing to determine if you’d like to add any more cheese or seasoning.
Cover the stuffing with parchment paper and layer with tinfoil on top. The parchment paper should be under the tin foil, to avoid aluminum touching the food. Cook for about 30 minutes. When lightly browned, remove from oven and serve. Any extras can be stored in the freezer.
