2 pans baked cornbread, crumbled
1/3 as much crumbled white bread as cornbread
1 lb. sausage
1 1/2 c. onion, chopped
1 1/2 c. celery, chopped
4 hard boiled eggs, chopped
2 tsp. salt
2 tsp. pepper
2 tsp. poultry seasoning
1 c. chopped pecans
1-2 c. turkey or chicken broth
1/2 c. hot water

Brown sausage in a large skillet. Remove sausage and reserve grease.

Add onions and celery; sauté until tender. Add 1/2 cup hot water to skillet and stir until boiling. Turn off heat.

In a large bowl, put crumbled cornbread and white bread; mix. Pour heated liquid mixture over bread mixture and mix. Add salt, pepper, and poultry seasoning. Continue stirring and adding broth until bread is mushy. Stir in chopped eggs and pecans. Add broth as needed.

Pour into 2 baking dishes and bake at 350°F for 1 hour or until brown and crunchy on top.