• Preheat oven to 350 degrees F. Arrange a single layer of keto bread cubes onto a large baking sheet pan and bake for 10-15 minutes or until dried and golden brown. Transfer toasted bread cubes to a large mixing bowl.
• In a large skillet, add oil and sausage, crumble the sausage into small bits and cook over medium heat until browned. Stir in Bell's seasoning then transfer to the bowl with the cubed bread.
• Using the same skillet you cooked the sausage in, add the butter, onion, celery, fresh parsley, rosemary, thyme, sage, salt and pepper to the sausage drippings in pan. Cook until vegetables are soft and add to bowl. Mix sausage mixture together in the bowl.
• Whisk the chicken bone broth and egg together, pour half into the large bowl. Mix well then pour in a little more broth to fully coat everything. You want stuffing nice and wet, but not soggy. I used the full 2 cups of broth.
• Place stuffing mixture into a 2 quart casserole dish and press it down with a spoon to pack it in. Bake for 30-40 minutes or until golden brown.

Storage

• Once cooked and cooled this stuffing can be made up to 2 days ahead, covered and stored in the refrigerator. You can also place in an airtight container and freeze this stuffing for up to 3 months and thaw in the fridge the night before you want to enjoy it.