Gently sautee the onions, celery, and apple in the butter until softened and translucent. Let cool, or at least warm.

Add all the butter and sauteed fruit, veg, and sage to the stove top stuffing and bread, moisten well with the broth.

Add in the beaten eggs and knead the stuffing with your hands. Make sure the giblets and liver are removed from your bird. Hand stuff the cavity, and overflow the hole with stuffing, into the baking pan around the thighs. Bake till done throughout. That way there is "dry", well baked, stuffing with a "crust" or "socorat7 crant" and the MOIST "pudding" inside the bird.