Tear or cut your bread into ½ inch pieces. Do this before it is fully stale and allow the bread to sit out overnight if possible. If not, bake at 300°F for about 30-45 minutes in a single layer on a parchment lined baking pan to dry it out. Transfer to a large mixing bowl.
Heat olive oil in a skillet on medium high. Add the turkey sausage and break down into chunks. Once the turkey is browned and reached an internal temperature of 165°F, transfer it to the bowl with the bread.
Place the skillet back on the stove and add ¾ cup butter to the skillet and scrape any brown bits that may be stuck to the bottom of the pan. When butter is melted, add the onion and celery. Sauté for about 5-7 minutes or until onions start to become translucent. Add the sage and thyme and heat for about 1-2 minutes. Stir in 1 ⅓ cup of chicken broth, salt and pepper. Transfer mixture to the bowl with bread and turkey sausage.
Transfer the stuffing mixture to a well greased baking pan. Brush with remaining butter, melted, and then bake uncovered for about 50-60 minutes or until set and top is golden brown. You can loosely tent the turkey stuffing with a large piece of foil if the top becomes too brown and the middle it not set.
If you love the brown, crispy top, consider using a large sheet pan. The cooking time will lessen, but the surface area increases and gives you more of that browned, crispy goodness. If you use a large sheet pan, check the dish at 30 minutes and adjust as needed.
If you are making this ahead of time, wait to butter the top until just before baking. To save time, make this recipe a day in advance and then bake it just before ready to serve. Follow the recipe as written, but wait to brush the top with melted butter until ready to bake.
Not enough time to wait for the bread to get stale? You can cut the bread up and arrange it on a sheet pan and bake at 300-325°F for about 30 minutes, tossing the bread every 10 minutes.