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4 c. dry bread cubes
4 c. crumbled corn bread
1/2 c. raisins
1/4 c. butter or margarine
2 c. finely chopped onions
1 c. finely chopped celery
1 c. chopped pecans
1 lb. Italian sausage or
breakfast sausage
1 c. chicken stock or enough
to moisten
3 tsp. poultry seasoning
1/2 tsp. freshly ground black

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.

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