1/2 c. butter
1 c. finely chopped celery
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
1 chicken bouillon cube
2/3 c. hot water
5 c. toasted white bread crumbs
5 c. crumbled cornbread
1/2 lb. pork sausage links, cut in 1/2 inch pieces
1 tsp. poultry seasoning
1/4 tsp. salt
1/8 tsp. pepper
2 eggs, slightly beaten
3/4 c. chopped pecans

In large skillet, cook celery, onion and green pepper in butter until tender. Dissolve bouillon cube in hot water and sprinkle over white bread and cornbread. Add cooked vegetables. In same skillet, cook sausage until browned.

To bread mixture, add seasonings, eggs, pecans, sausage and drippings. Toss lightly to mix thoroughly. Makes enough stuffing for 10-13 pound turkey.

For ease in preparation, cook separately in baking dish during last 45 minutes of turkey cooking.