Instructions: In a large bowl, combine bread cubes and crumbled corn bread. Pour 1/2 cup boiling water over raisins and allow to plump. In large skillet, heat butter until melted and saute onions, celery and chopped pecans until onions are wilted, about 7 minutes. Add to bread mixture. Remove casings from sausages and discard. Chop sausage coarsely. In skillet, fry sausage, stirring until cooked through and starting to brown. Using a slotted spoon, lift sausage from skillet, leaving drippings. Drain raisins and add to corn bread mixture, along with sausage, stock to moisten, poultry seasoning and pepper. Mix well. Spoon into a greased 2 1/2 quart casserole or use to stuff turkey. If baking separately, bake, uncovered, in 325 degrees oven for 1 hour.

Makes about 2 quarts.

Note: Use about 3/4 cup of stuffing per
pound of turkey and stuff turkey just before roasting.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.