6 c. cornbread crumbs
5 c. toasted soft bread crumbs
6 chicken flavored bouillon cubes
4 c. boiling water
1 c. finely chopped celery
1 c. finely chopped onion
1 c. finely chopped green pepper
1/4 c. butter
1/2 lb. bulk pork sausage
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
4 eggs, beaten
1 c. finely chopped pecans

Combine cornbread crumbs and bread crumbs in a large bowl. Dissolve bouillon cubes in boiling water; pour over crumb mixture and stir well.

Saute celery, onion and green pepper in butter until tender; add to crumb mixture, stirring well.

Brown sausage in a heavy skillet; drain. Stir sausage and remaining ingredients into cornbread mixture. Spoon into a lightly greased 13"x9"x2" baking dish; bake at 350 degrees for 45 minutes. Yield: 8 to 10 servings.