Heat the oven to 350° and coat a 9- by 13-inch baking dish with butter. In a medium bowl, whisk together the first six ingredients.
With a hand mixer or a stand mixer with paddle attachment, beat the butter until smooth. Add the dry ingredients, and blend at medium speed until the mixture resembles coarse crumbs, about 1 minute. Reduce the mixer’s speed to low and add the eggs, one at a time, until just blended. Slowly add the buttermilk and blend evenly.
Pour the batter into the pan, and bake until the top is golden brown and a toothpick inserted in the middle comes out clean, about 20 minutes. Let bread cool then dice into 1-inch cubes.
Heat the oven to 350° and coat two muffin tins (a 12-cup and a 6-cup size) with cooking spray. In a large bowl, combine the cornbread, pecans, and cranberries. Set aside.
In a medium pan over medium heat, warm the olive oil. Add the onions and celery, and cook until the vegetables are soft, about 7 minutes. Add the rosemary and thyme, season with salt and pepper, and cook 1 minute more.
Add the vegetables, along with the parsley, to the cornbread, and toss gently to combine. Add the broth and eggs, and gently stir to coat. Spoon 1/2 cup of the mixture into each muffin well, and bake until the tops are golden brown, about 25 minutes. Let cool in the pan for 15 minutes before removing. Serve warm.