In a large skillet, melt the butter over medium heat. Add diced celery, onions, and mushrooms, then sauté until the veggies are soft and golden brown.

Add the pork breakfast sausage to the skillet and cook thoroughly, breaking it into fine crumbles until no longer pink.

Season the mixture with poultry seasoning, garlic powder, salt, and pepper. Adjust to taste.

Place cubed French rolls into a casserole dish. Add the sausage and vegetable mixture to the bread cubes and mix well.

Whisk the eggs with the milk and pour over the bread and sausage mixture. Mix thoroughly.

Pour the chicken or turkey broth over the mixture and carefully stir to combine.

Preheat the oven to 375°F (190°C). If desired, drizzle melted butter on top. Bake uncovered for about 45 minutes until golden brown.

Let the stuffing rest for 10 to 15 minutes after baking to help it set before serving.