Grandma Sillitoe's Turkey Stuffing

1 loaf Sandwich bread
1 cup Carrots, shredded
Onion, diced
2 stalks Celery, diced
1/2 lb Sausage
Sage
Pepper
Chicken Broth

Break the bread into bite sized pieces and let them dry out in the air. Precook sausage. Mix sausage, carrots, onion, and celery in with the bread. Mix then add sage and pepper to taste. Pour in chicken broth, just enough to make moist not soggy.

Option -
Use 1 loaf whole wheat bread

Preheat oven to 350 degree F (175 degree C). Break or cut the bread into bite sized pieces. Spread the whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, carrots, sage, and pepper; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Pour chicken broth over stuffing, add just enough to make moist not soggy, and mix well to combine. Butter an ovenproof dish and pack stuffing into it. At this point, you may refrigerate the stuffing, well wrapped, for up to a day before proceeding.

Bake at 350°F for about 45 to 60 minutes or until golden brown on top. Serve hot.

Modifications
I was trying to find a recipe that would work in the oven better and I came across this one.  I combined the two to make one great recipe.  Below are the ingredients that I have added to the original recipe.  You will notice sage on both but now I have a measurement instead of a guess.

2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
 1/2 cup butter
2 teaspoons dried sage
3 whole eggs

Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F

In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, carrots, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock and eggs in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top.