Sage and Sausage Stuffing

1 cup shopped celery
1/2 cup copped yellow onion
2 Tablespoons Olive Oil 
one can ( equal to a cup and half) of chicken broth
3 cups hot water
1 pound of Sage seasoned pork sausage
1 tsp sage
1 stick unsalted butter
3 packages of stove top stuffing( already seasoned type)
( optional: 2 cans of sliced  water chestnuts, or a cup of chopped nuts)

If using non seasoned stuffing, omit water, add 2 more cans of broth.

Brown sausage,set aside.  Fry onion and celery in olive oil, for about 3 minutes in a large pot.  Add butter. add chicken broth and water. bring to a boil.  turn off heat. Add Sage.  Add Sausage. Add stuffing. (add optional nuts at this point)  Let set for about a minute. Then mix with a fork. Either stuff your bird, or put into a large oblong glass baking pan and bake at  375 for 30 minutes.  or until edges are brown and crispy.