Prepare a small dice of celery and onion, and saute with butter until soft.
Remove from pan and reserve. Add crumbled sausage to pan and cook through.
Drain sausage on paper towels and combine with celery mixture. This can now be refrigerated until you are ready to stuff the turkey.
When you are ready to stuff the turkey combine celery mixture, sausage, stuffing mix and sage in a large bowl.
Add chicken broth a little at a time just until stuffing is moist, not mushy or runny.
Rinse turkey and empty the cavity. Place turkey in roasting pan.
Fill the body cavity with stuffing mixture. Also fill the cavity at the neck under the skin with stuffing. Pat any additional stuffing between the turkey legs. Prepare turkey as desired.
To cook in a casserole dish instead of stuffing the turkey, place stuffing mixture in a greased casserole dish and bake according to package directions. If stuffing is drying out dot with butter and add small amounts of broth to moisten.