Preheat your oven to 325°F (163°C). Spread your cubed day-old cornbread evenly on a baking sheet. Bake for about 20 minutes, tossing halfway through, until the edges are crisp and slightly dried out. Let cool to room temperature.

In a large skillet, cook diced bacon over medium-low heat for 8-10 minutes, until crispy and golden brown. Transfer to a paper towel-lined plate to drain.

In the same skillet with the bacon drippings, melt butter over medium heat. Add onion and celery, cooking for 5-7 minutes until softened. Stir in sage and thyme, season with salt and pepper, and sauté for another minute.

In a separate bowl, whisk together the eggs and turkey or chicken stock until fully combined. Season lightly with salt and pepper.

In a large mixing bowl, combine dried cornbread, sautéed veggies, bacon, and cranberries. Pour in the egg and stock mixture gradually, folding gently until well mixed.

Grease a 9x13-inch baking dish with butter. Pour and spread the stuffing mixture evenly. Let sit for 15 minutes. Preheat the oven to 350°F (177°C) and cover the dish with foil. Bake for 30 minutes, remove foil, and bake for an additional 20-25 minutes until golden and crispy.

Let the dish cool for about 15 minutes before serving.