1. Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
2. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
3. Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
4. Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.