Begin by setting the oven to 100°F or , cut up the bread and dry it out in a baking tray. You can also so this by cutting it up the day before and leaving it out over night.

Prepare all the ingredients, cut up the celery and onions, saute the onions, beat the eggs, melt the butter, chop the parsley, and cut up the apples.

In a very large mixing bowl but in the bread crumbs and all sprinkle over all dry ingredients. Hold the salt until the very end of the preparation.

Take the sausages and remove the skins, then with a fork mash the sausages until chunky and toss into the bread cubes and mix well. They like to clump up and go back together so keep and eye out that they are not too big.

Another way is to leave the skins and slice them onto disks and use them that way, I prefer the above way.

Pour over the beaten eggs and mix well. Then pour over the melted butter.

Add the chicken stock a bit at a time mixing the whole mixture between additions until all the cubes of bread are softened and the liquid is evenly distributed. You might not need all of it and you don't want the cubes to be soggy.

Now the salt, if you used home made unsalted chicken stock you will need 3 tsk. or 3 teas. if you used bouillon cubes you won't need much. Salt to taste

Simply stuff this mixture into your turkey and sew or skewer the bird closed. This should give you enough for 1 large bird, stuffing both the chest cavity and the neck cavity as well.

Then prepare the bird as in my instructions for Roasting a Turkey.