Instructions: In a large skillet, heat 2 tablespoons oil over medium heat. Add sausage and cook, breaking up pieces with a fork until lightly browned and cooked through, 5 to 7 minutes. Remove to a large bowl and set aside. In same pan, heat remaining 2 tablespoons oil. Add onion and celery and cook until soft, 3 to 5 minutes. Remove to bowl with sausage. Let cool slightly.

Add bread cubes and eggs; mix well. Preheat oven to 350 degrees. Remove giblets and neck from turkey. (Use for stock or refrigerate for another use.) Rinse turkey inside and out; pat dry. Season skin of turkey with sage, paprika, salt, and pepper. Stuff loosely with filling.

Place turkey, breast side up, in a large roasting pan. Pour chicken broth and wine around turkey. Roast until tender and juices run clear when thigh is pricked with a fork, 3 1/2 to 4 hours, basting every 30 minutes.

This recipe yields 8 servings.

Comments: An alternative to turkey is small game hens. The amount of stuffing in this recipe will fill six Cornish game hens. Bake the stuffed birds for about an hour to an hour and a quarter.

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