Easy Southern Stuffing

16 ounces herb-seasoned stuffing cubes
16 ounces cornbread stuffing mix
2 cups onions -- chopped
2 cups celery -- chopped
2 cups mushrooms -- sliced
1 cup butter
2 cups pecans
1 pound pork sausage
5 cups chicken broth

Fry sausage until cooked thoroughly, then crumble. Put into large mixing bowl with 5 cups boiliing water.
Saute onion, celery, & mushrooms in butter until just crisp tender.
Add to sausage. Stir in stuffing mix, then add pecans.
Will stuff a large bird with some left over.