Preheat your oven to 375 degrees.
Grease a large casserole dish, 9" X 13" approximately, with some flexibility for size variations.
Melt 2 T. butter or lard in a large skillet. Add the cauliflower and 1 tsp. sea salt. Sauté over medium-low heat, stirring intermittently, for 20 minutes.
Remove the cauliflower to a large mixing bowl and repeat the sauteing step with the onions and celery: add 2 additional tablespoons butter to the large skillet. Add the chopped onions and celery and 1 tsp. sea salt. Sauté over medium-low heat, stirring intermittently, for 20 minutes. If too much liquid evaporates, place a lid over the veggies to create steam.
Meanwhile, place the sausage links (if using) into a saucepan of salted water and simmer for 12 minutes.
Remove the sausages, allowing them to cool slightly.
Then chop them into small pieces and add the pieces to the mixing bowl of sauteed cauliflower.
(Alternately, if you bought bulk sausage, not links, sauté it in a heavy bottomed pan, breaking it up with a spatula, over medium heat. Cook until the pink center is just gone. It will continue to cook in the oven. Add 1/2 sea salt to the pork while it is cooking, only if it is unseasoned bulk pork.)
Add the sautéed onions and celery, too, to the mixing bowl.
Add the melted butter, bone broth, spices, salt and pepper.
Add the bread cubes and optional ingredients.
Fold the ingredients together, somewhat lightly, but thoroughly. Pour the stuffing into the prepared dish.
Bake in preheated oven until golden brown on top and heated through, about 30 minutes.