-wine Remove giblets and neck from turkey; rinse and place in a small saucepan with 3 cups water. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove giblets and neck from broth, reserving broth. Set aside and let cool. Combine breadcrumbs and next 4 ingredients in a large bowl, stirring well. Set aside. Remove sausage from casing. Cook sausage in a large skillet over high heat until sausage browns, stirring to crumble meat. Remove meat with a slotted spoon, reserving pan drippings in skillet. Add sausage to breadcrumb mixture; stir well. Add onion to pan drippings in skillet; cook over medium heat until golden. Remove with a slotted spoon and stir into breadcrumb mixture. Combine apples, chestnuts and pine nuts. Add to breadcrumb mixture, stirring well. Remove meat from reserved turkey neck; coarsely chop meat and giblets. Stir meat and giblets into breadcrumb mixture. Combine eggs and 1 cup reserved broth; stir well. Pour over breadcrumb mixture and stir well. Rinse turkey with cold water; pat dry. Stuff dressing into body cavities of turkey. If excess skin around tail has been cut away, tuck legs under flap of skin around tail. If skin is intact, close cavity with skewers and truss. Tie ends of legs to tail with cord. Lift wingtips up and over back; tuck under bird. Spoon remaining dressing into a greased 11 x 7 x 2" baking dish. Cover and chill. Place turkey in a shallow roasting pan, breast side up; rub bird with crushed rosemary. Pour wine into roasting pan around bird. Insert meat thermometer in meaty part of turkey thigh, making sure thermometer does not touch bone. Bake at 325 F. until meat thermometer reaches 185 F. If turkey starts to brown too much, cover loosely with aluminum foil. When turkey is two-thirds done, cut the cord or band of skin holding drumstick ends to tail; this will ensure that the thighs are cooked internally. Turkey is done when drumsticks are easily moved up and down. Let stand 15 minutes before carving. Bake remaining dressing at 350 F. for 30 to 40 minutes. Yield: 18 to 20 servings. Recipe from Paola Stearns in _The Spence Collection_ by The Spence School/New York, NY. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 256-257. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.