The day before, make the cornbread. Then, cut the cornbread into 1 inch cubes. Notes: If you are unable to make it the day before, no big deal. Just let it cool down enough until it holds its shape. Also, you can make it in an 8x8 inch baking pan.
Preheat the oven to 375 degrees F.
In a large sheet pan, arrange the cubed cornbread and the cubed Italian bread. Bake for 15-20 minutes to oven-dry it. This will help the bread absorb the liquid better without getting soggy. Tip: use two sheet pans if too crowded.
Meanwhile, cook the bacon on a large skillet over medium heat. Transfer to a plate lined with paper towel to drain the fat. Dice it and set aside. Note: this step can be made ahead the 1-2 days in advance. You can just store it in the fridge.
In a large skillet, melt 2 tablespoons of the unsalted butter over medium-high heat. Saute the onions, celery, and apples until softened, about 8 minutes, stirring occasionally. Add the garlic, thyme and rosemary, and cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste. Transfer this mixture to a large bowl.
To the mixture, add the oven-dried Italian bread and cornbread cubes, along with the beaten egg, dried cranberries, cooked bacon, and chopped parsley. Add the broth, little by little, tossing, until moist. I used 2 ½ cups of broth, but feel free to adjust as needed.
Transfer the mixture to a 9x13 inch baking dish. Melt the remaining 2 tablespoons of butter and drizzle over the stuffing. Bake, uncovered, at 375 degrees F for 25-30 minutes, until golden brown on top. Let it cool for 10 minutes before serving. Enjoy!