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Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
In a large Dutch oven, melt butter over medium-high heat until foaming subsides. Add sausage and mash to break up into fine pieces. Cook, stirring frequently, until only a few bits of pink remain. Add onion, celery, garlic, and sage and cook until vegetables are softened. Remove from heat and add half of chicken stock.
Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
Use part of stuffing to stuff turkey, if desired. To cook remaining stuffing, transfer to a buttered baking dish, cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish. Remove foil and continue baking until golden brown and crisp on top. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.