Cornbread Sausage and Pecan Dressing

Ingredients

• 3 /4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
• 1 pound day-old cornbread, broken into 1 1/2-inch–2-inch pieces (9 cups)
• 1 pound breakfast sausage links, casings removed
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups 1/4-inch slices celery
• 1 /4 cup apple cider vinegar
• 3 cups low-sodium chicken broth, divided
• 1 1/4 cups chopped toasted pecans (optional)
• 1 /2 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 large eggs

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