Pre-heat oven to 350 degrees and lightly butter two 2-quart soufflé dishes or similar (I like to use one 2-quart dish and two 1-quart dishes so I can freeze the smaller ones).
Melt butter in a large skillet over medium heat. Add carrot, celery, mushroom, onion, and garlic to skillet and toss to coat with butter. Add sausage and cook for about 10 minutes, breaking sausage up with a wooden spoon, until sausage is cooked through and vegetables are softened.
While veggies and sausage are cooking, break bread into pieces in a very large bowl. In a small bowl, lightly whisk together eggs and cream.
Add vegetable/sausage mixture to bowl with bread and sprinkle in Bell's Seasoning, pepper, and salt. Pour in egg/cream mixture and add chicken broth. Stir together until well-combined.
Scoop stuffing into prepared baking dishes and cover with a piece of foil lightly sprayed with cooking oil.
Bake for about an hour for 2-quart dish and 45 minutes for 1-quart dish. I like to remove the foil for the last 10 minutes of baking time so the tops get crispy. See notes below for tips on freezing and/or making stuffing ahead.