Preheat the oven to 350°F. Lightly oil an 8 or 9″ square baking dish.
Spread the cubed cornbread in an even layer on a baking sheet and bake in the oven for 15-20 minutes.
Melt butter in a large skillet over medium heat. Sauté onion and celery until soft, about 3-5 minutes. Stir in nuts, salt, and thyme and cook an additional 2 minutes, then transfer to a large mixing bowl.
Gently mix in the cornbread, eggs, cherries, and stock. Transfer to prepared baking dish, and bake until golden brown, about 30-35 minutes.
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