Preheat oven to 350°F

Prepare baking sheet with nonstick cooking spray

Arrange corn bread cubes on baking sheet

Bake at 350°F for 15 minutes

In a large skillet over medium heat, sauté onions, celery, garlic, thyme, and sage in butter for approximately 6-8 minutes, or until vegetables are soft but not brown

Turn off heat and add toasted corn bread, pecans, and blueberries. Stir gently to combine.

Lower oven temperature to 325°F

Prepare a baking dish with nonstick cooking spray

Place corn bread stuffing in prepared baking dish

Drizzle vegetable stock over stuffing

Cover and bake at 325°F for 20 minutes

Uncover and bake an additional 10 minutes or until the stuffing is browned