Cook the sausage in a skillet,
breaking it into small crumbles. Drain excess fat. Add onion and celery, and cook
briefly. Let cool.
Cut sliced bread into small cubes,
and put in a large bowl with chopped apple, chopped mushrooms, and poultry seasoning.
Add sausage mixture to bread, and mix well. Using your clean hands is OK. Stir in
chicken broth one cup at a time--you want it moist, but not too wet. Refrigerate until
ready to use.
Divide the stuffing into 2 equal
parts. Half will be enough to stuff a 6-pound turkey breast. With turkey
breast-side-down, lightly mound stuffing between ribs. Cover with aluminum foil. Turn
breast over, and place in roasting pan. Add stuffing to neck cavity, and cook the
breast as directed.
Freeze the remaining stuffing for
another use, or bake in muffin cups for about an hour. Paper liners make it easy,
the muffin cups aid portion control.