Preheat oven to 350 degrees.
Heat oil in a Dutch oven (or a large, wide pot) over medium-high heat. Add sausage, breaking it up with a spoon, and cook 4 to 5 minutes, until sausage is slightly browned. Reduce heat to medium, add celery, onion, thyme and sage, and cook, stirring, about 5 minutes, until vegetables are soft. Stir in butter, Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate, and water, bring the mixture to a simmer, then remove from heat.
Gradually add croutons to the mixture in the pot, stirring gently. Stir in parsley and season to taste with salt and pepper.
Bake sausage stuffing on the center rack of the oven for 30 to 35 minutes or until nicely browned and cooked through.
Serves 8 – 10.