Cook the sausage: In a large skillet over medium-high heat, brown the Italian sausage until cooked through and slightly crisp. Remove and set aside, leaving a little fat in the pan.

Sauté the aromatics: Add butter to the same pan, then sauté onion and celery until softened (about 5 minutes). Mix in Italian seasoning, salt, and pepper.

Combine the stuffing: In a large bowl, toss the toasted bread with the sausage, sautéed mixture, and the rest of ingredients. Gradually pour in the beef stock while gently mixing until the bread is evenly moistened but not soggy (you may not need all the stock). Add sausage gravy to the stuffing and bake.

Bake: Transfer to a buttered baking dish, and airfry for 15-20 minutes until the top is golden brown and crisp.

Make the roux: In a saucepan over medium heat, melt butter in the pan you cooked your sausage and whisk in the flour. Cook for 2–3 minutes until its a paste.

Add broth: Turn down heat to low. Slowly pour in beef broth while whisking to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.

Season: Add salt and pepper to taste. If you want extra depth, stir in a few drops of Worcestershire sauce or a teaspoon of pan drippings.