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Step One2 pounds Cornbread1 1/4 pounds White Bread Slices -- fresh cubed6 Cups Chicken stock Step Two1 1/4 Pounds Celery -- medium dice1 1/2 Pounds Onions -- medium diceStep Three1 1/4 pounds Sausage -- cooked & ground10 Ounces Pecans -- chopped10 Ounces Giblets -- cooked & ground1 1/4 tablespoons Thyme1 1/4 tablespoons Sage1/2 Cup Parsley -- chopped1 Teaspoon White pepper1/2 Teaspoon Granulated Garlic1/2 Tablespoon Marjoram1 Teaspoon Baking powder[1) Combine Cornbread, White bread and Chicken stock...[2) Saute CELERY & ONIONS in BUTTER until soft...ADD to Breads...[3) Add remaining ingredients and mix well [4) Place in 2" hotel pans and cover with parchment paper. BAKE at 325 degrees for 1 hour. If using Roasting Pans (stuffing thicker than 2"), Cover with foil and bake 2 hours.
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