Preheat oven to 350°F and line a large baking sheet with parchment paper or foil.
Spread cubed bread onto prepared baking sheet and bake for about 10 minutes, until bread is toasted and a light golden brown color. Set bread aside to cool.
Add pecans to a dry skillet and heat over LOW heat for a few minutes, stirring occasionally, until they smell toasty. Turn off the heat. Remove pecans to a plate.
Add bread pieces and pecans to a large mixing bowl and set aside.
Heat skillet over MED heat with a drizzle of oil. Add sausage and brown, crumbling as you cook, for about 4-5 minutes, or until cooked through.
Drain sausage, then add to bowl with the bread and pecans. Add in apples and cranberries.
Add 1 Tbsp of the butter to the skillet, then add onion. Cook, stirring occasionally, over MED heat for 3-5 minutes, until soft.
Stir in parsley, sage, rosemary and thyme and continue cooking another minute or so. Transfer skillet contents to the mixing bowl.
Add wine to the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook the wine for 1-2 minutes.
Add remaining butter and chicken broth and cook for 3 minutes. Pour chicken broth mixture into the mixing bowl and stir everything together to combine well.
Add beaten eggs, salt and pepper, and stir again.
Butter or lightly grease a 9x13” baking pan and transfer stuffing mixture from the mixing bowl to the pan.
Cover with foil and bake 35 minutes. Uncover and bake another 25 minutes or so, until top is golden brown.