Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.
Cut bread into 1-inch pieces and place in a very large bowl add one cup of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again, then apple sauce . The bread should be wet. Add in sage , and 2/3 of the chopped parsley. If it’s still a bit dry, mix in the remaining ½ cup of broth (the amount you use will depend on how dense and dry your bread is. ) set aside.
In heat sauté pan add olive and bacon cook until starting to turn golden (approximately 5-7 minutes) add chopped onions cook 2-3 minutes, add roasted garlic, then add celery , rosemary, thyme. Add in chopped broccoli. Remove from heat, slightly cool.
Add together broccoli and bread mixture, transfer the mixture to the baking dish, sprinkle last amount of brie cheese on top. *If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
Bake for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.