Preheat oven to 325F.
Cut the sausage links into pieces. Heat the butter in a medium saucepan over medium heat. Add the sausages, celery, and onion and cook until the vegetables are crisp-tender.
In a large bowl, combine the stuffing mix with the sausage mixture, cranberries, and sage. Add the broth and stir to mix.
Rinse and pat dry the turkey. Lightly stuff the neck and body cavities of the turkey. Roast the stuffed turkey according to package directions (or 325F for 3 1/2 hours). Let the turkey stand 15 to 20 minutes before carving.
Roast the turkey unstuffed and bake the stuffing separately by putting it in a buttered 2 1/2 quart casserole, cover and bake with the turkey 1 hour or until hot.
Yield: 10 servings
Cajun Country -- New Iberia, Louisiana