Heat oven to 325°F. Spray 10-inch ovenproof skillet with cooking spray. Heat over medium heat until hot. Add onions, celery, bell pepper and sausage; cook and stir 3 to 5 minutes or until sausage is no longer pink and vegetables are tender.
Add stuffing mix, pecans, parsley, sage and thyme to sausage mixture; mix well. Gradually stir in broth to moisten.
Bake, uncovered, at 325°F with turkey for last 20 minutes of roasting time.