Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish
with nonstick cooking spray.
Combine the broth and cranberries in a small bowl and let soak for 30 minutes.
Saute the celery and onions
in the butter in a large skillet until tender, 5 minutes. Add the apples and cook for 5 minutes, stirring frequently. Remove from the heat and transfer to a large bowl.
Place the baguette cubes into a large bowl. Pour the broth and cranberries
over. Pour in the eggs, and then add the salt, poultry
seasoning, pepper, cinnamon and sage and mix together.
Mix in the onion and celery
mixture. Spoon the stuffing
into the prepared dish and bake until the center is set, 35 to 40 minutes.