Gluten Free Thanksgiving Cornbread Stuffing

1 recipe cornbread

1/4 cup chopped pecans

1 cup celery chopped

1 red onion chopped

3/4 cup chicken stock

3/2 cup cranberry juice

1/4 cup margarine

2 eggs, beaten

honey to taste

garlic, cayenne, salt, pepper to taste

Place cooked cornbread on a sheet pan and toast. Then crumble by hand. Sauté onion and celery in margarine. Then add the 4 spices to the crumbled cornbread. Add pecans, chicken stock and cranberry juice. Add eggs last. Place mix in a greased pan or casserole dish. Bake at 350 degrees F for 30-40 minutes.