Begin by setting the oven to 100°F or , cut up the bread and dry it out in a baking tray. You can also do 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 them in one tablespoon of butter, beat the eggs, melt the 100 gr of butter, chop the parsley, and cut up the apples.
In a very large mixing bowl put in the bread cubes and all sprinkle over poultry seasoning and black pepper. Hold the salt until the very end of the preparation. Toss to mix well.
Take the sausages and remove the skins, then with a fork mash the sausages until chunky and lightly saute it until they loose their color. They will finish cooking in the oven. 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, Saute lightly and use them that way, I prefer the first suggestion.
Pour over the beaten eggs and toss well to mix. Then pour over the melted butter and toss again. The idea is to evenly distribute these ingredients.
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 get soggy.
Now the salt, if you used home made unsalted chicken stock you will need about 3 tsp., if you used bouillon cubes which are salty you won't need much salt.
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.
If you have extra stuffing, Butter an ovenproof bowl and bake it separately (approx 40 minutes) You can never have too much stuffing!
Then prepare the bird as in my instructions for Roasting a Turkey.