Preheat oven to 325 degrees.
Allow the cornbread to cool then cut into cubes, and spread into a baking sheet.
Bake for 30 minutes or till browned and toasted.
Raise oven temperature to 350 degrees
Meanwhile melt butter in a large skillet over medium high heat. Sautee celery and onions until soft.
Add stock toasted cornbread, spices (and cranberries, pecans).
Pour into 9 x 11 baking dish and bake for 25-30 minutes.