In deep large nonstick skillet over medium-high heat, cook sausage, stirring frequently to break up sausage until browned, about 10 minutes. Transfer sausage to large bowl. To same skillet, add margarine, celery and onion; cook, stirring occasionally, until vegetables are lightly browned. Stir in broth, black pepper and water; heat to boiling, stirring to loosen any brown bits from bottom of skillet. To sausage in bowl, add corn-bread stuffing mix, apples, parsley and heated broth; mix well. Use to stuff 10- to 16-pound turkey. (Place any leftover stuffing in greased, covered casserole; add to oven 30 minutes before end of roasting time). Makes about 24, 1/2 cup side-dish servings.