Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and toast for about 15 minutes, stirring occasionally, until slightly dry. Set aside and increase oven temperature to 375°F (190°C).

In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the fresh herbs – sage, thyme, and rosemary. Cook for an additional minute to release their flavors. Remove from heat and set aside.

In a large mixing bowl, combine the toasted bread cubes, sautéed vegetable and herb mixture, diced apples, and dried cranberries.

In a separate bowl, whisk together the beaten eggs and 1 1/2 cups of the broth.

Pour the egg and broth mixture over the bread mixture. Gently fold everything together, ensuring each bread cube is moistened. Add more broth if needed – the bread should be moist but not soggy.

Season generously with salt and pepper, and add the optional nuts if using. Mix well.

Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.

Bake uncovered in the preheated 375°F (190°C) oven for about 45 minutes, or until the top is golden brown and crispy.

Let the stuffing rest for about 10 minutes before serving.