Cornbread Stuffing with Cranberries Ingredients 8 cups cornbread, cubed and toasted 1 cup dried cranberries 1 medium onion, finely chopped 2 celery stalks, finely chopped 2 garlic cloves, minced 2 tablespoons fresh sage, finely chopped 1 teaspoon fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups chicken or vegetable broth 1/2 cup unsalted butter, melted 2 large eggs, lightly beaten