Holiday sausage stuffing

I saw this in the paper.  Must try

1 pkg Johnsonville Mild Sausage links, castings removed or 1pkg Italian all natural mild ground sausage
12 slices or 1.5 pkg New York Brand Texas Garlic Toast
1/2 cup butter
2 medium onions, chopped
2 cups celery, chopped
1 green pepper chopped
1tsp rubbed sage
2 eggs, lightly beaten
2 cups chicken broth
salt and pepper
Bake texas toast in a 425 oven for 10min; cool and cut into 1.5inch pieces.  Transfer pieces to a bowl; lower oven to 325.  In a large skillet, brown and cook crumbled sauage until no longer pink.  Drain.  Remove f/ skillet; set aside.  In the same skillet, melt buter and saute onion, celery and green pepper until tender.  In a large mixing bowl, combine sauage, vegetable mixture, texas garlic toast, and sage.  Add eggs and broth; toss gently.  salt and pepper to taste.  spoon into a buttered 3-4 quart baking dish.  Cover w/ foil and bake at 325 for 60 min.  Uncover and bake 10 min longer or until lightly browned.  Check internal temperature w/ a meat thermometer, it should read 165 when done.