Step 1

Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.

Step 2

Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.

Step 3

Spoon into lightly greased 2-quart casserole or soufflé dish; cover.

Step 4

Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.

Step 5

Cook's Tip: To toast cornbread, bake at 400 degrees fahrenheit for 10 minutes.