Cornbread Stuffing

To dry cornbread, spread cubes and pieces on baking sheets and toast at 250 F oven for one hour, stirring occasionally. Place cornbread into a large mixing bowl. Cook sausage in a large skillet over medium-high heat, breaking up into pieces with a wooden spoon, until browned, 8-10 minutes. Place in bowl with cornbread, but do not stir. Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl. Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary and thyme. Add salt and pepper. Let cool. Preheat oven to 350 F. Butter a 13-by-9-inch glass baking dish. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Spread evenly in prepared baking pan. Cover with foil. Dressing can be chilled before baking up to one day ahead. Bake dressing, covered with foil, for 30-35 minutes; uncover and cook for another 10 minutes, until lightly browned on top. If dressing is chilled, cook 10-15 minutes longer. Makes 8-10 servings.