Preheat your oven to 350 degrees and spray a casserole dish with cooking spray. Set aside.
Heat the olive oil in a large pan over medium/high heat. Add in the chopped onion, celery and garlic and cook, stirring frequently, until golden brown and soft, about 8-10 minutes
Place the cut bread cubes into a large mixing bowl, and add in the cooked onion mixture. Toss to mix well and evenly coat the bread in the onion mixture.
Pour the chicken broth over the cubes and gently mix until they're evenly moistened.
Add in the fresh parsley, poultry seasoning, sage powder and a few pinches of pepper and gently toss to mix the spices evenly among the bread cubes. Transfer to the prepared casserole dish.
Bake until the top of the stuffing is lightly crisp and golden brown, about 50-60 minutes.
Garnish with additional fresh parsley, if desired and DEVOUR!
* I cut each slice into 9 pieces, so 2 slices across each bread slice each way **I do typically prefer using reduced-sodium broth, but not here. Yes, it has a lot of sodium, but it gives it the FLAVAH. It's Thanksgiving, live a little. :)