1. Place a rack in upper-middle of oven and heat to 400 degrees. Heat oil in a large skillet over medium heat until shimmering. Add turkey wings and cook, turning once, until browned, about 5 minutes per side. Transfer to a baking sheet and roast until cooked through, about 25 minutes (set skillet with fat aside for Step 3).
2. Remove wings and discard or save for another use. Add bread to baking sheet, toss with pan drippings, and toast until golden brown, 10 to 15 minutes. Remove from oven and set aside; keep oven on.
3. Return skillet to medium heat, stir in celery, shallots, garlic, sage, and thyme, and cook, scraping up any browned bits and stirring occasionally, until vegetables are softened, 8 to 10 minutes; transfer to a large bowl.
4. Add sausage to now-empty skillet and cook until browned and cooked through, breaking up meat into small pieces with a wooden spoon. Add apples and cook, stirring frequently, until slightly softened, about 2 minutes. Remove from heat, add 1/4 cup broth, and stir to scrape up any browned bits on bottom of pan. Transfer to bowl with celery mixture and toasted bread.
5. Whisk remaining 2 1/2 cups broth, eggs, salt, and pepper in a medium bowl and pour over bread mixture. Toss until well combined and transfer to a greased 13x9" or similarly sized baking dish. Cover dish with foil and bake 20 minutes. Remove foil and continue to bake until top is golden and crisp, about 30 more minutes. Let cool 15 minutes, sprinkle with parsley, and serve.
Source: Hannaford fresh Magazine, October - November 2018