Preheat your oven to 325°F. Spread the cubed day-old cornbread in an even layer on a parchment-lined baking sheet. Bake for approximately 20 minutes, until the pieces are lightly golden and completely dried out to prevent mushiness. Allow the cornbread to cool completely before moving to the next step.

Raise the oven temperature to 350°F. Generously grease a 9x13-inch baking dish with unsalted butter, ensuring proper coverage to prevent sticking.

In a large skillet, cook diced bacon over medium-low heat. Stir occasionally for about 8-10 minutes, until the bacon is crispy and has rendered its fat. Using a slotted spoon, transfer the bacon to a bowl, leaving the drippings in the pan.

In the same skillet with the bacon drippings, add 12 tablespoons of unsalted butter over medium heat. Once melted, add diced onion and celery along with minced sage and thyme. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant. Season with kosher salt and freshly ground pepper to taste.

In a medium bowl, whisk together the eggs and turkey or chicken stock until well combined, about 1-2 minutes. Ensure the mixture is smooth and season lightly with salt and pepper.

In a large mixing bowl, combine the dried cornbread cubes with the cooked bacon, dried cranberries, and the sautéed vegetable mix. Gently fold in the egg and stock mixture until everything is evenly coated. Let the stuffing sit for 15 minutes.

Transfer the assembled Bacon Cornbread Stuffing into your prepared baking dish. Cover with aluminum foil and bake for 30 minutes at 350°F. Remove the foil and bake for an additional 20-25 minutes, until the top is golden brown and crispy. Allow the stuffing to cool for about 15 minutes before serving.