Preheat oven to 350.

Dice onion and chop celery. In large skillet, melt butter and saute onion and celery until onions are translucent.

Add bouillon, salt, pepper, sage and thyme to sauteed mixture. Cook 2-3 minutes further.

Place cornbread cubes in large baking dish, preferably one that has its own cover. Add to it the sauteed vegetable and herb mixture. Stir together along with dried cranberries.

Moisten cornbread stuffing with water. You can adjust the level of water for your preferred level of moisture.

Cover baking dish and cook for 25-30 minutes. Remove cornbread dressing from oven and let rest covered 5-10 minutes.