Pre-heat the oven to 275. Cut bread into cubes using kitchen shears or a sharp knife. Spread the cubes in a single layer on a baking sheet and bake for 45 minutes. Baking the cubes at this low temperature will dry them out without browning or toasting them.

Fill a medium bowl with water and heat in the microwave for 5 minutes on high. Place dried cranberries into the hot water and let them sit for 10 minutes until they are softened. Drain.

When the bread cubes are done, set aside and raise the oven temperature to 375. Lightly mist a muffin tin with cooking spray and set aside.

In a large bowl, melt the remaining 2 tablespoons of butter in the microwave for 30 seconds or so. Add the celery mixture and the drained cranberries. Add the eggs, broth, parsley, salt, pepper, sage and thyme. Stir together until thoroughly combined. Add the dried bread crumbs and toss until all ingredients are combined and bread cubes are coated.

Split the mixture evenly between the 12 muffin cups in the prepared tin and lightly press down on them to push all the ingredients together. Bake for 25 minutes or until the tops are browned.