Place the bread under the broiler or in a toaster and lightly toast on both sides. Cut the slices into small cubes and measure them. There should be about 4cups. Pour the bread into a large mixing bowl.
Place the sausage meat in a skillet. Cook the meat thoroughly, stirring and chopping to break up any lumps. Do not brown. Pour off the fat from the skillet. Add the sausage to the bread cubes.
Melt the butter in the same skillet in which the sausage cooked. Add the onion, celery, and green pepper and cook, stirring with the spoon, until the onion is wilted. Add this to the bread-cube mixture. Add the parsley and sage and sprinkle with salt and pepper. Black pepper gives an excellent flavor to stuffings and perhaps it can be used with a little less discretion than usual.
Moisten the dressing with fresh or canned chicken or turkey stock. Stock can be made with the giblets, water, and salt, simmered until the giblets are tender. The cooked giblets can, in fact, be chopped and added to the dressing. The amount of stock you add to the dressing is a question of personal preference. Some people like a “dry” dressing, others a “wet” dressing. The more stock you add, the wetter the dressing will become.
Break the eggs and beat them lightly with a fork. Add eggs to the dressing and stir to mix. Stuff the turkey cavity and stuff a little dressing beneath the flesh of the breast. Roast the turkey as indicated elsewhere.