1Ok, the first thing I do is make my broth from the turkey neck, ect. Put neck, gizzard, and extra fat pieces in a pot of water, then I add one onion, some celery and carrots to that and let that simmer on the stove. You can buy the broth if you don't want to make it.
2Get ingredients ready, and chopped while broth is cooking. Chop your fruit, I dont chop raisens or cranberrys, onion, celery, nuts.
3In a pan saute your bulk sausage and remove from pan and set aside, then put butter in pan to melt, add celery till soft, then add each ingredient one at a time. onion, mushrooms, walnuts, then the fruit is last. I do not cook this stuff to death, just until tender. Add ground sage. I season with salt and pepper as I go. Then add the sausage back to the mixture.
4In a large bowl, put stuffing cubes in and add stuffing mixture, gently tossing to encorporate everything. Then I start to ladel the broth in until I have a nice consistency, you dont want to put too much broth in, just enough to moisten this well. We always stuff the bird, then put the rest into a baking dish and bake that when we take the bird out of the oven, takes about 20 minutes at 350.
5If you have any questions please ask. I know the broth amount is vague, but it all depends on how moist you like your stuffing.