1. Preheat oven to 350°. Sauté andouille sausage in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add green onions and next 3 ingredients, and sauté 5 minutes or until vegetables are tender. Transfer mixture to a large bowl; stir in Cornbread Crumbles.
2. Melt butter in skillet over medium-high heat; add mushrooms, and sauté 3 minutes. Add sherry, and cook, stirring often, 5 to 6 minutes or until liquid is reduced by half; stir in parsley. Stir mushroom mixture, toasted pecans, and Creole seasoning into cornbread mixture.
3. Whisk together chicken broth and eggs; add to cornbread mixture, stirring gently just until moistened. Divide mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
4. Bake dressing at 350° for 40 to 45 minutes or until golden brown.
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