Preheat oven to 350F. Cube cornbread into 1-inch pieces and spread in a single layer on a sheet pan. Bake for 20 minutes until toasted and golden brown.
Meanwhile, melt butter in a large skillet over medium heat. Add celery, onion, salt, and Herbes de Provence Blend. Saute until veggies are tender, stirring occasionally; about 7 minutes.
Increase heat to medium-high and add the white wine. Cook for about 3 minutes or until mostly evaporated.
Transfer veggie mixture to a mixing bowl along with toasted cornbread, pecans, dried cranberries, and parsley.
Whisk together chicken broth and egg. Pour over the ingredients in the bowl and stir gently until everything is combined.
Transfer mixture to a greased baking dish or cast iron skillet. Cover with foil and bake at 375F for 30 minutes. Remove foil and bake for an additional 5-10 minutes or until top is browned and crisp.
