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 and 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, and 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 and firm on top. Let cool for 10 minutes in pan on a wire rack. Turn out of pan onto serving platter, slice, and serve.
