Bake the cornbread according to the package directions. Allow time to cool, then break into 1-inch chunks.
Preheat the oven to 325°. In a large baking dish, arrange the cornbread chunks in a single layer.
Toast in the oven, stirring once, until golden, about 10 minutes. In a bowl, whisk together the chicken broth, half-and-half and eggs.
Fold in the cornbread, cover and let soak for 10 minutes, or refrigerate overnight.
In a large, heavy skillet, cook the bacon until crisp at the edges, about 8 minutes. Remove the bacon and do not rinse the skillet.
Add the EVOO to the same skillet, then stir in the onion and celery. Cook over medium heat, stirring, until softened, 10 minutes.
Stir in the almonds, thyme and sage during the last minute of cooking. Stir in the cranberries, parsley, soaked cornbread and salt and pepper to taste.
Cover; let stand for 30 minutes (Do not rush this part. Wait the entire 30 minutes). Preheat the oven to 350°. Add the stuffing to a greased 9-by-13-inch baking dish.
Cover with greased foil and bake for 40 minutes. Uncover; bake until golden, 15 minutes.
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