Turkey with Sausage, Apricot, and Sage Stuffing

This filling can be served with mashed potatoes and Brussels sprouts.
Preheat the oven to 325 degrees.Remove the turkey giblets and neck and discard. Trim off excess fat. Don't cut off any excess skin around your neck.Remove the skin from the sausage. Preheat a large nonstick skillet over medium-high heat. Add the sausage; cook for 5 minutes or until lightly browned, stirring until it crumbles. Add the onion and celery. Cover, reduce heat and cook for 10 minutes or until tender, stirring occasionally.Place the sausage mixture in a large bowl. Add the apricots, parsley, sage, 1/4 teaspoon salt, 1/4 teaspoon pepper and mix the minced meat. Drizzle with hot broth from the baked turkey; mix well. Lift the tips of the wings up and behind the back; tuck them under the turkey. Fill the neck with 2 cups of the sausage mixture. Pull the skin over the sausage mass and fix it loosely with several wooden sticks. Fill 3 cups of the sausage mixture. Transfer the remaining sausage mixture to an 11-inch x 7-inch baking dish, greased with cooking spray. Cover the dish with foil and refrigerate until ready to bake. Tie the legs with a kitchen string. Place the turkey breast side up on a roasting rack in a roasting tin. Brush the turkey with the butter; sprinkle with the remaining 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper. Cover the breast with foil. Pour 2 cups of water into the mold.Bake at 325 ° C for 2 hours; remove the foil and drizzle the turkey with the juice from the pan. If necessary, add the remaining 1 cup of water to the pan. Bake for another 2 hours or until a thermometer placed in the fleshy part of the thigh reads 165 °, watering every 30 minutes. Remove the turkey from the oven; let it stand for at least 30 minutes before cutting.Increase the oven temperature to 350 degrees. Bake the remaining filling, covered, for 25 minutes or until fully warmed. Discard the wooden sticks.