In a large sauté pan, brown the sausage, breaking it into small pieces while it cooks and set aside in a bowl. Into the drippings, melt 1/4 cup butter. Add the celery, onion, garlic and parsley. Cook at medium-low heat for about 10 minutes, until vegetables are softened, stirring often. Remove from heat.
In a large bowl, add bread crumbs, eggs, sausage, vegetable mixture, 1/2 cup melted butter, poultry seasoning and mix to combine. Add 1 1/2 cups of the chicken broth, mixing to combine, followed slowly by the remaining broth, making sure the dressing is moist, not wet or dry. Season with salt and pepper to taste. When ready to cook your bird, stuff the turkey right before you put it in the oven. Serves 6-8.