lb. day-old cornbread, torn into 1-1/2'' to 2'' pieces (I stirred together 2 packages of Jiffy mix, and baked it in a 9''x13'' pan for about 20 minutes.)
1 lb. pork breakfast sausage
3/4 c. (1-1/2 sticks) unsalted butter, plus more for coating the baking dish
2-1/2 c. chopped yellow onions
1-1/2 c. sliced celery
1/4 c. apple cider vinegar
3 c. low-sodium chicken broth, divided
1-1/4 c. chopped toasted pecans
1/2 c. chopped flat-leaf parsley
2 T. chopped fresh sage
1 T. chopped fresh rosemary
1 T. chopped fresh thyme
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 large eggs

Preheat oven to 250°. Butter a 9'' x 13'' baking dish and set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 40 minutes to 1 hour. Let cool. Transfer to a very large mixing bowl.

Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2'' to 1'' pieces with a wooden spoon, until browned, about 8-10 minutes. Transfer to bowl with cornbread but do not stir.

Return skillet to heat and add the butter. Then 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, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.

Preheat oven to 350°. Whisk remaining 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). Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes. To brown and crisp up the top, place under the broiler for a minute or two.

Dressing can be made 1 day ahead. Bake as directed and then uncover and let cool. Cover and chill. Before serving, bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

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