Preheat your oven to 375°F and lightly butter a 9x13-inch baking dish. Cut the cornbread into 1-inch cubes and spread them on a sheet pan to dry out for 5 minutes while your oven heats.

Melt 4 tablespoons of butter in a large skillet over medium heat, then add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables become fragrant and the onion turns translucent but not brown.

Add the sliced mushrooms to the skillet and sauté for another 4-5 minutes until they release their moisture and begin to brown slightly. This step builds the umami foundation that makes every bite of this cornbread stuffing crowd recipe deeply satisfying and memorable.

In a large mixing bowl, combine the cornbread cubes, cooked vegetable mixture, smoked turkey, dried cranberries, fresh parsley, sage, thyme, salt, and black pepper. Toss everything together gently to distribute ingredients evenly without breaking apart the cornbread pieces too much.

Whisk together 2 beaten eggs and 2 cups of chicken broth in a separate bowl until well combined. Pour the broth mixture evenly over the cornbread mixture and let sit for 2-3 minutes to allow the bread to absorb the liquid completely.

Transfer the mixture to your prepared baking dish and spread into an even layer. Bake for 40-45 minutes until the top is golden brown and a knife inserted in the center comes out moist but not wet.

Allow the dish to rest for 5 minutes before serving, which helps it set properly and makes scooping easier for your guests.