Raisin, Pecan and Sausage Stuffing

In heavy 10 or 12-inch skillet, fry sausage over moderate heat until lightly browned. Stir frequently with a fork to breakup any lumps. Remove with slotted spoon to 1 1/2-quart buttered baking dish. Remove all except 1 or 2 tablespoons fat from skillet; add onion and celery. Cook, stirring frequently, until soft but not browned, about 5 minutes. With slotted spoon, transfer to baking dish with sausage. Add cornbread, pecans, raisins, parsley, thyme, seasonings and chicken broth to baking dish. Toss together gently but thoroughly. Cover baking dish and bake at 375°F for 45 minutes until heated through.