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Blend the sourdough bread pieces, sage, thyme, rosemary, garlic, poultry seasoning, salt, and black pepper together.
Cook the blended mixture in olive oil or butter over low/medium heat, stirring frequently until golden brown.
Brown ½ stick of salted butter in a skillet, then pour 90% of it into a container to drizzle on the pastina later.
Cook the pastina in the remaining brown butter for a few minutes, then add the bone broth and cook until the liquid is 75% absorbed.
Stir in the parmesan cheese until melted.
Scoop the pastina into bowls and top with more parmesan, brown butter drizzles, and the stuffing breadcrumbs.