Soak dried cranberries in chicken broth for 1-2 hours

Heat oil in a 9 inch skillet, over medium heat

Sauté onion until soft, about 15 minutes

Add celery and sauté for 10 minutes

Add apple and parsley and sauté for 3 minutes, until apples begin to soften

Transfer mixture to a large bowl

Bake bread cubes on a parchment paper lined baking sheet for 5-10 minutes at 350°F

Cool for 20 minutes

Stir bread cubes into vegetable mixture

Whisk eggs and salt into cranberry-chicken broth mixture

Add egg-cranberry mixture to stuffing, tossing to combine

Transfer stuffing to a 9 x 13 inch baking dish

Bake stuffing at 350°F uncovered until cooked through and browned on top, about 40 minutes

Let stand 10-15 minutes

Serve