Preheat oven to 300 degrees. Spread cubed cornbread on a baking sheet and toast 10-15 minutes, until lightly browned. Set aside to cool. Increase oven temperature to 350 degrees.
Melt ghee in large skillet over medium heat. Saute onions, celery, green pepper, and green onion until soft.
Combine cornbread, cooked vegetable mixture, pecans, salt, pepper, cayenne pepper, parsley, and thyme in large bowl.
Fold eggs into cornbread mixture. Add chicken stock, a little at a time until cornbread is evenly moistened but not soggy.
Place stuffing in greased baking dish. Cover with foil and bake 30-40 minutes at 350 degrees.
Video
Notes
For vegetarian substitute vegetable stock for chicken stock.For keto use keto cornbread.