Preheat your oven to 325°F (160°C). Cube your day-old cornbread and spread it in a single layer on a baking sheet. Place it in the oven for about 20 minutes to dry out.

In a large skillet, cook the diced bacon over medium-low heat for 8-10 minutes until crispy and golden brown. Remove bacon from skillet, leaving the fat.

Add 4 tablespoons of unsalted butter to the skillet with the bacon fat. Once melted, add diced onion and celery, and sauté for 5-7 minutes. Stir in sage and thyme, season with salt and pepper, and remove from heat.

In a medium measuring cup, whisk together 2 large eggs and 2 cups of stock. Season with salt and pepper, and set aside.

In a large mixing bowl, combine cornbread cubes, sautéed mixture, crispy bacon, and dried cranberries. Pour in the egg and stock mixture, gently tossing until evenly coated.

Preheat oven to 350°F (175°C). Transfer stuffing to a greased baking dish, cover with foil, and let rest for 15 minutes. Bake for 30 minutes, then remove foil and bake for another 20-25 minutes until golden brown.