How to make it
Preheat the oven to 250˚F. Spread the challah pieces onto a baking sheet and bake them for about 30 minutes to dry out. Remove them from the oven and set them aside for later.
Preheat the oven to 350˚F.
Heat a large pan over medium high heat. Add the butter and allow it to melt. Then add in the onions and celery and cook until the onion turns translucent.
Add the sausage and garlic to the pan. Cook until the sausage browns then add in the Lee Kum Kee Panda Brand Black Pepper Grilling Sauce, salt, thyme, and pepper.
Mix in the dried challah and chicken broth until everything is evenly combined.
Spray a baking dish with cooking spray and scoop the stuffing into the dish. Cover the top with aluminum foil and bake it in the oven for about 1 hour. Remove the foil covering in the last 10 minutes. Garnish the stuffing with chopped parsley and enjoy!