Press sausage meat out of casings into a cold frying pan.
Break up with a fork and brown, crumbling into a smooth mixture.
Remove to a bowl, using a slotted spoon.
Cook onions until tender in remaining fat and the butter.
Refrigerate meat and vegetables separately and cover until you're ready to stuff the turkey.
Combine with seasonings and bread, adding enough water or broth to moisten to your taste.
Stuff both cavities of the turkey loosely.
Remove from turkey when cooked.