Cut the bread into cubes or tear into smaller pieces, set them in a large bowl.

Set a large skillet over medium heat and add the sausage, celery salt, and 1 tablespoon of the dried sage. Cook 7 to 8 minutes, breaking the sausage apart as it cooks. Remove the sausage but keep the drippings in the skillet.

Add half of the butter, the diced onions and celery, 1 tablespoon of dried sage, kosher salt, and pepper to the same skillet over medium to medium low heat. Cook about 15 minutes, stirring a few times. Stir in the remaining butter and let this mixture cool slightly.

To the bowl with the bread add the remaining 1/2 tablespoon dried sage (optional depending on how much sage taste you prefer), cooked sausage, onion and celery mixture, parsley, thyme, turkey or chicken base and water mixture, eggs, and half the can of turkey or chicken broth.

Mix this together with your hands. If you prefer a stuffing where the bread stays in pieces, gently mix and fold. If you prefer a stuffing where the bread is softer, mix and squeeze together a bit more. Add more of the chicken broth a little at a time until it's the right consistency, you might not use all of the chicken broth.

Note: If you accidently add too much broth, add some more diced bread.

Put the stuffing into two casserole dishes or one very large casserole dish and cover with foil. Place in a 350 degree oven for an hour to hour in a half (this will depend if you are doing two casserole dishes or one large casserole dish).

Remove the foil during the last 8 to 10 minutes to brown the top.