On ungreased baking sheet, place cornbread cubes in single layer in 300°F oven for 15 - 20 minutes until toasted. Transfer to large mixing bowl.
Increase oven heat to 350°F. Lightly grease 9 x 13 baking dish.
Heat butter in skillet over medium heat until melted. Add onions and celery, saute over medium-high heat until onions are translucent, about 3 - 4 minutes. Stir in apples and garlic and cook another 1 minute. Add thyme and sage and cook for one more minute., stirring to combine. Scrape mixture over the cornbread.
Add broth, cranberries, pecans, salt, pepper and to the cornbread. Stir with wooden spoon to combine. Mixture will be slightly wet and crumbly. If too dry - add more vegetable broth 1/4 cup at a time until mixture is wet, but will still hold together.
Transfer stuffing to the prepared baking dish. Cover dish with foil and bake covered for 30 minutes. Remove foil and bake an additional 20 to 30 minutes until top is starting to crisp and is golden brown.