Preheat your oven to 325°F (163°C). Spread the cubed day-old cornbread evenly on a baking sheet, allowing it to dry out for about 20 minutes.

Increase the oven temperature to 350°F (177°C). Generously grease a 9x13-inch baking dish with unsalted butter.

In a large skillet, heat the diced bacon over medium-low heat until it becomes crispy, approximately 8-10 minutes.

In the same skillet with a touch of the reserved bacon fat, add unsalted butter along with the diced yellow onion and chopped celery. Sauté for about 5-7 minutes.

In a separate measuring cup, whisk together large eggs and turkey or chicken stock, adding a pinch of salt and pepper.

In a large mixing bowl, gently combine the dried cornbread, crispy bacon, and sweet dried cranberries. Slowly fold in the sautéed vegetable mixture.

Transfer the stuffing mixture into the prepared baking dish, cover with aluminum foil, and allow it to rest for about 15 minutes.

Bake covered for 30 minutes, then remove the foil and bake for an additional 20-25 minutes until golden crust forms.

Let cool for 15 minutes before serving, garnished with extra fresh herbs if desired.