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. Posted to recipelu-digest by "Diane Geary."
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|Serving Size: 1 Serving (2456g)|
|Recipe Makes: 1|
|Calories from Fat: 3158 (56%)|
|Amt Per Serving||% DV|
|Total Fat 350.9g||468 %|
|Saturated Fat 98.2g||491 %|
|Monounsaturated Fat 161.2g|
|Polyunsanturated Fat 70.7g|
|Cholesterol 590.1mg||182 %|
|Sodium 7460.3mg||257 %|
|Potassium 5181.7mg||136 %|
|Total Carbohydrate 498.7g||147 %|
|Dietary Fiber 44.2g||177 %|
|Sugars, other 454.4g|
|Protein 145.8g||208 %|
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Calories per serving: 5635
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