6 c Corn bread crumbs
5 c Soft breadcrumbs; toasted
6 ea Chicken-flavored bouillon
- cubes
4 c Water; boiling
1 c Celery; finely chopped
1 c Onion; finely chopped
1 c Green pepper; finely chopped
1/4 c Butter; melted
1/2 lb Bulk pork sausage
1 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
4 ea Eggs; beaten
1 c Pecans; finely chopped
Combine cornbread crumbs and breadcrumbs 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 corn bread mixture. Spoon into a lightly greased
13x9x2" baking dish; bake at 350°F for 45 minutes.
