Preheat the oven to 300°F. On a large baking pan, place the cubed bread and drizzle with olive oil and sea salt. Toss gently then bake in the preheated oven for 30 minutes, stirring halfway through. Allow to cool on the baking sheet.
While it’s cooling, make the vegetable mixture. In a large skillet over medium heat, melt the coconut oil. Add the onion,celery, and carrots and cook until completely soft and onion are transluscent, about 15 minutes. Add the parsley, sage, thyme, rosemary, salt and pepper and cook for another 1-2 minutes. Remove vegetables from heat and set aside.
Preheat the oven to 375°F and great a 9x13 inch baking pan with non-stick spray. Set aside.
In a large bowl, whisk together the eggs and vegetable or chicken stock. Place the cornbread cubes in and mix well. Add the vegetable and herb mixture and stir gently to combine then add the dried cranberries and pecans and stir gently. Pour into the prepared baking dish and drop the grass fed butter or ghee on top by the teaspoon. Cover tightly with foil and bake in the preheated oven for 30 minutes. Uncover and continue to bake for another 15 minutes or until top is golden brown and toasted. Serve immediately.