Roasted Turkey with Artichoke-Sausage Stuffing

INGREDIENTS

• 2 cups sliced mushrooms, button or cremini
• 1/2 cup freshly chopped parsley leaves
• 1 turkey (about 12 pounds), giblets removed and discarded
• 1/2 cup grated Parmesan
• 2 teaspoons poultry seasoning
• 2 cloves garlic, minced
• 2 tablespoons freshly chopped thyme leaves
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 pound sweet Italian sausage, casing removed
• 2 tablespoons freshly chopped rosemary leaves
• 1/2 cup chopped yellow onion
• 1 1/2 cups reduced-sodium chicken broth, or more as needed
• 1 loaf bread (French or Italian baguette or artisan bread), cut into 1-inch cubes (about 4 to 6 cups cubed)
• Salt and freshly ground black pepper