Roasted Turkey with Artichoke-Sausage Stuffing

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1 pound sweet Italian sausage, casing removed

2 cups sliced mushrooms, button or cremini

1/2 cup chopped yellow onion

2 cloves garlic, minced

2 teaspoons poultry seasoning

1 loaf bread (French or Italian baguette or artisan bread), cut into 1-inch cubes (about 4 to 6 cups cubed)

1 (14-ounce) can artichoke hearts, drained and chopped

1/2 cup grated Parmesan

1/2 cup freshly chopped parsley leaves

1 1/2 cups reduced-sodium chicken broth, or more as needed

1 turkey (about 12 pounds), giblets removed and discarded

Salt and freshly ground black pepper

2 tablespoons freshly chopped thyme leaves

2 tablespoons freshly chopped rosemary leaves