Sauté sausage, breaking up into small pieces.
Put sausage and dressing mixes into a large bowl
and mix thoroughly.
Add chopped onion and chopped celery.
Melt the butter in the sausage pan and
pour over the stuffing.
Add sage and poultry seasoning to taste.
Add pepper. You don't need salt,
because the sausage is salty and so is the butter.
Moisten with enough broth or warm water
that you can squeeze it in your hand and it will stay together.
You can make this the night ahead,
but do not stuff the turkey until ready to roast.
Stuff the breast and rear cavities.