Bread stuffing with mashed potatoes and sausage (side dish)

Ingredients:

• 140g unsalted butter, plus extra for greasing the pan
• 3 large Russet Burbank potatoes (about 1 kg), peeled and quartered
• 350 g of yesterday's village bread, torn into 1 cm pieces.
• 200g raw pork breakfast sausages, casings removed
• 1 large onion, chopped
• 3 stalks celery, chopped
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh sage
• 1 teaspoon chicken seasoning
• 1 cup lightly salted chicken broth
• 1 cup of cream with 10% fat content
• 2 large eggs

Preparation:

1. Preheat the oven to 375°F (190°C) and grease a 9 x 13-inch (22 x 32 cm) baking dish or other 3-quart (3-liter) baking dish. Place the potatoes in a large saucepan, cover with water, and season with salt. Bring to a boil; simmer until the potatoes are tender, 12 to 15 minutes. Drain and keep warm.
2. Meanwhile, place the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.
3. Combine 1 tablespoon butter and sausage in a large skillet and heat over medium heat. Cook, breaking up the sausage with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, onion, and celery; season with 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add thyme, sage, and poultry seasoning, then add chicken broth and bring to a simmer. Remove from heat and set aside.
4. In a large bowl, combine the cream with the eggs, 1/2 teaspoon of salt, and black pepper. Add the warm potatoes and mash, seasoning them with salt to taste. Add the bread and sausage mixture. Melt the remaining 2 tablespoons of butter in the microwave. Transfer the filling to a baking dish, then drizzle with melted butter. Cover with foil and bake for 30 minutes, then remove the foil and continue baking until golden brown, another 20-25 minutes.