Recipe - Pecan Sausage Corn Bread Stuffing

4 cup Dry bread cubes
4 cup Crumbled corn bread
One half cup Raisins
One fourth cup Butter or margarine
2 cup Finely chopped onions
1 cup Finely chopped celery
1 cup Chopped pecans
1 pound Italian sausage or breakfast
sausage
1 cup Chicken stock or enough to
moisten
3 teaspoon Poultry seasoning
One half teaspoon Freshly ground black pepper

In a large bowl, combine bread cubes and crumbled corn bread. Pour One half 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 One half 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 Three fourths cup of stuffing per
pound of turkey and stuff turkey just before roasting.
Posted to recipeludigest by "Diane Geary." diane@keyway.net on Feb 4,
1998