Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat.
Add the onions and celery, cooking until softened, about 5-7 minutes.
Stir in the sage, thyme, salt, and black pepper, cooking for an additional minute.
In a large bowl, combine the stale bread cubes and the sautéed mixture.
Gradually add the chicken or vegetable broth until the mixture is moistened but not soggy.
Beat the eggs and mix them into the stuffing mixture thoroughly.
Fold in the dried cranberries or raisins, if using.
Form the mixture into golf ball-sized balls and place them on a baking sheet lined with parchment.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
Remove from oven and let them cool slightly before serving.
