1. Bring stock or broth to a boil; reduce heat and simmer until needed. Preheat oven to 250º.

2. Cut bread into 1-inch cubes. (Some pieces will have crust and some will not.) Drizzle with 1/4 cup of the olive oil and season with salt and pepper. Toss to coat evenly. Spread bread cubes on a baking sheet and put them in the warm oven to dry out.

3. Cut bacon strips into 1x1/4-inch pieces. In a large pot, warm remaining 1/4 cup olive oil to medium heat and add bacon. Cook until fat is released and pieces are light brown and crispy. Stir in cranberries, thyme, Rosemary mushrooms, and celery. Reduce heat to low and cook for 15 minutes, stirring occasionally.

4. By now the bread cubes should have dried out nicely. Increase heat to 400º and toast until edges start to crisp and turn dark golden brown. Remove from oven and add to bacon-cranberry mixture. Roll the bread cubes through the mixture to coat evenly. Add simmering stock and stir until stock is absorbed. (The bread cubes should hold their shape but be moist all the way through.) Taste a bread cube and add salt or pepper to taste.
5. Transfer to a serving bowl. Keep warm in the oven until you’re ready to serve.