Preheat oven to 250° F. 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 cornbread is dried out, about 40 minutes to 1 hour. Let cool. Transfer cornbread to a very large mixing bowl.

Meanwhile, cook sausage in a large skillet over medium-high heat, breaking it 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 to combine.

Return skillet to heat and add the butter. Add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to bowl with cornbread.

Return skillet to heat. Add vinegar. Cook, scraping up browned bits from bottom of pan, for 1 minute. Drizzle mixture over the bowl with cornbread.

Gently fold in 1.5 cups of the chicken broth, plus the pecans, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.

Preheat oven to 350° F. In a small bowl, whisk remaining 1.5 cups chicken broth and eggs. Fold gently into cornbread mixture until thoroughly combined, taking care to not mash the cornbread. The 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° F, about 40 minutes. If you want to brown and crisp up the top, remove the foil and place dish under the broiler for a few minutes.

Dressing can be made 1 day ahead. Bake as directed and then uncover and let cool. Cover and refrigerate. To reheat, let dressing sit on the counter while oven preheats to 350° F. Then bake the dressing, covered, for 30 minutes. Uncover and bake for 10 to 15 minutes more, until top is crisped. If dressing is fully chilled when going into the oven, it may take an additional 10 to 15 minutes to get thoroughly heated.