Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13 inch baking pan with cooking spray.
Get the cubes of White Bread (12 slice) into the pan and toss the cubes with the Extra-Virgin Olive Oil (3 tablespoon). Put the baking pan in the oven to crisp up for about 10 minutes. When it's done, take the pan out and set it aside.
Meanwhile, prepare the sausage mixture. Heat a big dash of olive oil in a pan over medium high heat. Brown the Sweet Italian Sausage (4) and Spicy Italian Sausage (4) while you lightly break it up with a spoon.
Once it is brown, add the Celery (4 stalk), Onion (1), and Sage Leaves (1/4 cup) and let them get fragrant for just a minute.
Season with the Hickory Smoked Sea Salt (1 pinch) and then add the dash of Apple Cider Vinegar (1 dash) to deglaze the pan. Mix everything together for one minute, then take the pan off heat and cool for about 5 minutes.
Once cooled, pour the sausage mixture into the baking pan with the toasted bread, then add the Garlic (2 clove) and Low-Sodium Chicken Stock (2 1/4 cup). Mix everything well in the baking pan and gently press it so that it becomes even on top, then cover it and refrigerate it overnight.
On Thanksgiving day, preheat your oven to 350 degrees F (180 degrees C).
Bake the tray stuffing covered, for about an hour and a half. Bake for longer if you want the edges to be crispier.
Once it's done, take it out and give it a stir in the pan to make sure it is mixed well. Serve with your guests!