Preheat oven to 375 degrees. Mist a loaf pan with non-stick cooking spray.

In a large skillet, cook the crumbled sausage for 5 minutes. Add in the chopped onion & celery, and continue cooking until the sausage is done. Remove the sausage mixture with a slotted spoon to a paper towel lined bowl. Set aside.

Crumble the cooled cornbread into a large bowl. Stir in the sausage mixture. Mix in the pecans, eggs, salt, & pepper. Stir in broth. Firmly press mixture into loaf pan, working in batches, until all the dressing mixture has been packed inside the loaf pan. Bake for 20-25 minutes, until the loaf is browned around the edges & firm on top. Let cool for 10 minutes in pan on a wire rack. Turn out of pan onto serving platter, slice, & serve.