Place the diced cornbread and white bread in a large mixing bowl.
In a large cast-iron skillet, melt the butter on medium-low. Add the onion, celery, and jalapeños, and while occasionally stirring, cook until softened and fragrant, about 5-7 minutes. Stir in the garlic and cook for 30 more seconds.
Stir in the parsley, sage, thyme, and paprika until well blended. Turn off the heat, then scrape the seasoned aromatics into the bowl with the pieces of bread.
Pour the broth into the skillet and swirl it around to get any remaining aromatics then pour into the bowl with the pieces of bread. Add to the bowl the pecans, pickled jalapeños, and pickle juice, then stir until the dressing ingredients are well blended. Taste and adjust seasonings, adding salt and pepper to taste.
Stir into the dressing the beaten eggs until well blended, then either return the dressing to the skillet or place into a greased 9x13 baking dish. Bake uncovered for 50 minutes to 1 hour or until browned on top and set.
For the cornbread, this recipe yields the correct amount. For my bread, I used a quarter of a baguette. If your bread is fresh, you can place it on a sheet pan and dry it in the oven while it heats for 20 minutes before proceeding with the recipe. While I kept this batch simple, add-ins such as fresh corn, dried cranberries, bacon, or sausage would be welcome if you wish to gussy it up further!