Start by making the cornbread. Bake and let cool before slicing. Place the cornbread chunks and French bread chunks on a prepared baking sheet. Place in the oven, tossing until the bread is dry and stale.
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Meanwhile, brown the pork sausage. Melt in the butter and cook the onions and celery. Remove from heat and let cool.
2
Add the dried bread cubes to a bowl. Top with the sausage mixture, dried cranberries, herbs, kosher salt, and ground black pepper. Alternately add the chicken broth and beaten eggs, then toss to coat.
3
Spoon the stuffing into a greased casserole. Then, bake and serve.
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