Preheat the oven to 350°F.
In a large skillet, saute crumbled sausage meat and set aside. Saute onions and celery in butter over low heat until the vegetables are softened; add mushrooms in batches, stirring until cooked; salt and pepper to taste.
In a bowl, combine cooked mixture with Mrs. Cubbison’s Seasoned Corn Bread Stuffing. Stir in sage and toss together until well combined. Add up to 1 cup broth or wine, until desired moistness. Let cool.
Stuff loosely in the turkey. Spoon remaining stuffing into a greased casserole dish and cover. Bake on middle rack of preheated 350°F oven for 30 minutes until internal temperature reaches 165°F. Remove cover and bake 5 to 10 minutes longer for a crisper top.
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