Soak dried cranberries in chicken broth for 1-2 hours. Heat olive oil in a large skillet, over medium heat. Sauté onion until soft, about 15 minutes.
Add celery and sauté for 10 more minutes. Add apple and parsley and sauté for 3 minutes, until apples just begin to soften. Transfer mixture to a very large bowl.
Bake bread cubes on a parchment paper lined baking sheet for 5-10 minutes at 350°. Cool bread cubes for 20 minutes after removing from oven.
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° uncovered until cooked through and browned on top, about 40 minutes.
Let stand 10-15 minutes, then serve!