My mom always made this stuffing for our turkey. I would wait until it came out of the oven to cool and pull off the crispy pieces from the turkey. Yum! It is great the next day cold with turkey on a sandwich with mayo! My kids now use this recipe for the Thanksgiving turkey, but prefer to bake it in a separate casserole dish. I prefer stuffing the turkey so that the turkey juice absorbs into the stuffing.
1After turkey has been thawed, rinse well outside and inside. Be sure to remove packets of giblets from within the turkey. Drain well and pat dry. Place on a tray.
2In a large fry pan, melt one stick butter/margarine. Add the celery and onions and saute until just a little soft. Remove from pan. Add the sausage and start to breakup into small pieces. Cook until no longer pink. Remove from heat. Place in a strainer to remove the grease. Let sausage cool. When cool, please in food processor and pulse until it is in small pieces. You don't want it too fine.
3Return sausage to fry pan, add the celery/onion mixture. Add salt, pepper, parsley and poultry seasoning. Mix well and taste.
4In a very large bowl, place the bread cubes. Add the sausage mixture and mix to incorporate. In a separate bowl, beat the eggs and add 1 cup of the chicken stock. Mix well. Pour over the stuffing mix. Toss to moisten the cubes. Add more broth to make the cubes moist, but not wet. You may need more broth to reach this stage.
5Adjust seasonings to your liking. Put the stuffing in the turkey cavity and neck area. Be sure not to over stuff as the bread is going to swell and you don't want it to explode. Any leftover stuffing can be made into balls and placed in cupcake tin for cooking later.
6Combine one stick of butter/margarine in sauce pan and melt. Add paprika, salt, pepper and onion powder. Mix well. Let cool and then with your hands massage mixture into the turkey skin. Proceed to bake as you normally do. Remember that you have to add 30-60 minutes more to cooking time due to the stuffing in turkey.