Stir in the chopped sausage, mushrooms and pecans and sauté for about 4 minutes. When all ingredients are blended nicely, add 1/2 cup of Don Q Añejo Rum. Continue to sauté for an additional 3 to 4 minutes until the alcohol is cooked off. You want the wonderful tannins, caramels and vanilla from the rum to really shine through. Add the Worcestershire sauce, basil, black pepper and brown sugar. While simmering, add 1 1/2 cup of poultry stock. Remove from heat and add the corn bread. Add the pinch of thyme and mix thoroughly. The stuffing should be slightly moist, but not too much so. Add additional stock if needed to get the consistency you prefer. Remember, it will pick up more juices once it is in the bird or other meat you will stuff. Set aside for about 10 minutes and stir the mixture every 10 minutes for about 1/2 hour. Then refrigerate or stuff.