1/2 lb. pure pork sausage
1 c. celery, finely chopped
1 c. onion, finely chopped
1 c. green pepper, finely chopped
1 stick margarine
6 chicken bouillon cubes
4 c. hot water
5 c. toasted white bread crumbs
6 c. crumbled cornbread
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. black pepper
4 eggs, slightly beaten
1 c. pecans, chopped finely

In heavy skillet, sauté celery, onion and green pepper until tender. Dissolve bouillon cubes in hot water; pour over bread crumbs and cornbread in large bowl. Add sautéed vegetables. Brown sausage in heavy skillet and add to bread mixture. Combine remaining ingredients with mixture; toss lightly to mix well. Form into 2-inch balls and bake for 30 minutes at 350°. Garnish turkey platter with the balls.