In a large saucepan, bring broth, rub, and cranberry sauce to a boil. Remove from heat, stir into toasted buns and set aside.
In a large skillet, cook bacon on medium until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 Tablespoons of drippings. Add basting oil and celery & onions. Cook the vegetables while stirring occasionally until tender, about 10 minutes. Add to large bowl of bun mixture along with cooked bacon, eggs, and arugula; mix well.
Pour into a greased 9 X 13 casserole. Bake at 400 for 30 minutes or until lightly browned on top.
To Crisp Hot Dog Buns:
Heat oven to 400⁰F. Line cookie sheet with foil, then spread diced buns on sheet and bake for 25 minutes or until lightly toasted. Set aside to cool, then put into a large mixing bowl.