Brioche Bread Stuffing

Instructions
Two-three days before: Chop the bread into 1” cubes. Place in a large bowl, and set aside. Let sit until super stale.
The day of: Melt the butter in a large skillet.
Add the chopped onions, celery and garlic to the melted butter. Cook until the vegetables have softened, about 5-8 minutes.
Season with the chopped sage, stirring until fragrant, about 1 minute.
Remove the vegetables from the heat, and set aside to cool slightly.
Preheat the oven to 350°F. Spray a large baking dish with nonstick baking spray, and set aside.
Scoop the cooled vegetable mixture on top of the cubed bread.
Using your hands or a large spoon, combine the ingredients.
Slowly pour in a cup of the stock, using your hands to mix everything together.
Massage the stock into the bread and vegetables, and slowly continue to do this until the mixture is combined. If it feels a little dry, add more stock. If it feels sticky and a little squishy, you're good to go! Go by feel—you want the ingredients to be soft and soaking in the stock, but you don't want them to be sopping wet.
When the stuffing has been assembled, transfer it to the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove the cover, and bake for an additional 25 minutes.
When browned on top, remove from the oven, and enjoy warm!