Preheat oven to 350F.

In a large mixing bowl, toss together corn muffin cubes and pecans. Set aside.

In a skillet over medium heat, melt 2 tablespoons of butter. Add leeks and cook until softened, stirring occasionally, for about 10 minutes. Add Jimmy Dean® Regular Sausage and cook, breaking up the sausage, until no pink remains. Drain the mixture and return to the pan. Add the dried thyme, salt and pepper, chicken broth, and cranberries. Bring to a boil, stirring to scrape up all the bits on the bottom. Remove from heat and quickly whisk in the eggs until combined.

Pour the sausage mixture into the cornbread mixture and stir gently to combine. Pour into a casserole dish. Bake in preheated oven for about 35 minutes or until set.