For the stuffing, preheat a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the sausage and break it up using the back of a wooden spoon. Cook until well browned, 3-4 minutes. Add the celery, onion, sage, thyme and some salt and pepper, and continue to cook until the veggies are soft, 3-4 minutes. Toast the sliced bread, then spread with each slice with some butter. Chop up the bread into cubes and add to the sausage and veggies.