In the large skillet, cook the sausage over medium heat until it's browned and fully cooked. Add the celery and onion and cook while stirring until they have softened but still have a slight crunch. Remove from the heat and stir in the cranberries.
Break up the cornbread into large chunks and put it into the mixing bowl. Add the sage, rosemary, thyme, and parsley and toss.
Pour 2 cups of the broth over the cornbread chunks and stir. The cornbread should soak up most of the liquid and look wet, not dry. Add more broth 1/4 cup at a time until the mixture is wet but not soupy and has a little liquid pooled at the bottom of the bowl.
Add the sausage mixture and toss well. Add salt and pepper to the mixture and stir. Add the melted butter and and eggs and stir well.
Spread the stuffing in the prepared baking dish and cover with foil. Bake in the preheated oven for 30 minutes, then remove the foil and continue baking until lightly browned on top, about 20 to 30 minutes. Serve hot.