In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 cup of diced celery, 1 cup of diced onions, and 1 cup of finely chopped mushrooms. Sauté for about 8-10 minutes until tender.

Add 1 pound of crumbled pork breakfast sausage to the skillet. Cook for 5-7 minutes, breaking apart until browned and fully cooked.

Sprinkle in 1 teaspoon of poultry seasoning, 1 teaspoon of garlic powder, and a pinch of salt and pepper. Stir well and cook for an additional 2 minutes.

Preheat your oven to 375°F (190°C). In a large mixing bowl, add 6 cups of cubed Czech bread dumplings.

Pour the sausage and vegetable mixture over the cubed bread dumplings and gently toss together.

In a separate bowl, whisk together 2 eggs and 1 cup of milk. Fold this mixture into the stuffing.

Gradually pour in 2 cups of chicken or turkey broth and gently fold until absorbed.

Spread the stuffing mixture evenly into a greased 9x13-inch casserole dish. Bake uncovered for about 45 minutes.

Allow the stuffing to rest for 10-15 minutes before serving.