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 paperlined 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.