Reheat the oven to 375°F. In a large skillet over medium-high heat, cook the sausage, breaking it apart with a wooden spoon, for about 3 minutes. Add three tablespoons of butter, then stir in the leeks, celery, and chopped fennel. Sauté for 2 minutes, then season with salt, pepper, and caraway seeds. Add the fresh herb mix of rosemary, thyme, and sage, and continue cooking until the vegetables are tender.

Using the same pan or a large mixing bowl, combine the dry bread cubes with the cooked sausage and vegetable mixture until well incorporated. Stir in the chopped chestnuts and half a cup of chopped Italian parsley, mixing thoroughly to evenly distribute the ingredients.

Gradually pour the broth, about two cups at a time, over the mixture, allowing the bread to absorb it without becoming overly soggy. For this recipe, I used 5 ½ cups of broth, but be sure to adjust based on the bread’s texture and absorbency. Don’t forget to check my note for tips on how much broth to use!

Scatter the remaining butter over the top of the stuffing and sprinkle with additional chopped Italian parsley. Cover and bake for 30 minutes, then turn off the oven and let the stuffing sit in the residual heat for another 5 minutes. If you prefer a crusty, golden top, use the broiler briefly. Allow the stuffing to rest for 10 minutes before serving.