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Boil the inners, from turkey, in small sauce pan. About 1 1/2 cups water or can broth liquid. (Can use just canned chicken broth instead.)
Remove parts and add One Stick of real butter.
Set aside.
The following amounts vary because not everyone likes their dressing real moist. It is determined in the mixing and how well the mix is sticking together. Should be moist and still a little bit crunchy when mixing, but it needs to stick together, when you put it in your hand to test it. So liquids vary due to this factor. I offer additional liquid choices at the end in case you need them.
In large bowl pour two large packages, or three small ones (the bag kind) of stuffing with sage season packets.
Add two eggs.
Add one can cream of mushroom soup.
Add one onion chopped.
Add two pounds of cooked, drained, crumbled saugage. I use an apple saugage made locally. Could use jimmy dean sauguage that comes in a oblong package roll.
Add three peeled and chopped apples.
Add the boiled liquid from the turkey inners, that you made earlier, SLOWLY. Test as you mix to see if the dressing is moist and still a little crunchy. Stop adding liquid when desired moistness is obtained.
If dressing is not moist enough for the hand test...you have a choice of adding ONE or more of the following...more cream of mushroom soup, another egg, another cube of butter, or canned chicken broth.
Rinse the inside of the bird with water then drain. Stuff bird tightly both neck cavitiy and legs opening.
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