In a large skillet, cook sausage until brown. Drain; set aside.
In the same skillet, cook and stir onion, green pepper, and celery in hot butter about 5 minutes or until tender; set aside.
In a large bowl, combine bread cubes and corn bread. Add cooked sausage, onion mixture, pecans (if desired), poultry seasoning, and black pepper. Drizzle with enough of the chicken broth (about 1 cup) to moisten, tossing gently.
Use to stuff an 11- to 12-pound turkey. (Or place the stuffing in a greased 2-quart casserole. If you want a moist stuffing, drizzle with the remaining chicken broth. Cover and bake in a 325 degree F oven for 30 to 45 minutes or until heated through.) Makes 10 to 12 servings.