Grease a casserole dish and set aside.
Preheat oven to 350 degrees.
Place olive oil, celery, onion, garlic, salt, rosemary and sage in medium skillet over medium heat and cook for 5 minutes until fragrant and softened.
Add 2 cups vegetable broth and stir. Add parsley, stir and continue to cook until liquid evaporates.
Add cornbread crumbs and stir to combine. The mixture should be moist but not soggy. You can add more vegetable broth if you need to.
Pour cornbread mixture into prepared casserole dish.
Cover with aluminum foil and bake for 35-40 minutes until golden brown.
If you like a crispy top (like me) take off the aluminum foil for the last 10 minutes of baking.
Top with dried cranberries and serve immediately.