Make Stuffing

1. In a large skillet over medium-high heat, add oil and sausages, stirring and breaking up meat with a wooden spoon, until most is cooked (some still pink), about 7-8 minutes
2. Remove sausage to a plate and discard all but 2 tbsp of oil and rendered fat. (If there is not 2 tbsp left in the pan, add vegetable oil to bring it to 2 tbsp). Add onions, carrots, and celery; cook, stirring occasionally, until tender, about 10 minutes, scraping up the bits of sausage on the bottom of the pan to incorporate into the vegetables
3. Add sausage, cornbread, parsley, and sage to vegetables. Bring broth to a simmer in a small saucepan. Pour 1 cup over stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, ½ cup at a time, until the stuffing feels moist but not wet. Season with salt and pepper

Fill & Roll Turkey

1. Preheat oven to 400º
2. Place turkey on a rimmed baking sheet and season the inside only with salt and pepper
3. Spoon stuffing down the center of the turkey (there will be plenty of stuffing left to make Annie's Egg Nests for breakfast the next day!) and roll up the sides of the turkey "with conviction!"
4. Secure the turkey with oven-proof rubber bands or kitchen twine
5. Smear 2 tbsp of butter onto the turkey
6. Bake at 400º and check with an internal meat thermometer at 45 minutes for an internal temperature of 160º
7. Let rest about 10 minutes, then slice and serve
8. Preheat oven to 350°
9. Spoon the stuffing into a prepared casserole and cover with foil. Bake until thoroughly heated, about 30-40 minutes
10. Serve warm

If Not Using Stuffing to Fill the Turkey

1. Preheat oven to 350°
2. Spoon the stuffing into a prepared casserole and cover with foil. Bake until thoroughly heated, about 30-40 minutes
3. Serve warm