Preheat oven to 375 F.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
Crumble in the sausage and cook until browned. Remove to a paper towel-lined plate to drain.
Add remaining butter to the skillet and melt.
Add the carrot, onion and celery and saute until starting to soften.
Place the sausage, cooked vegetables, stock, oil, parsley, rosemary sage and bread into a large bowl and stir.
Season with salt and pepper.
Pour mixture into a 9" x 13" baking dish and spread out evenly.
Bake 30-35 minutes or until golden brown and hot.
Serve garnished with more parsley if desired.