Preheat your oven to 300°F (150°C). Cut the artisan sourdough bread into 1-inch cubes and spread them evenly on a baking sheet. Bake for about 25 minutes, or until the bread is dry and slightly golden.

Increase the temperature to 325°F (165°C). In a large skillet, melt unsalted butter over medium-high heat. Add the diced onion and celery, season with salt and black pepper, and sauté for about 7-8 minutes.

Add diced apples, dried cranberries, and fresh herbs to the skillet. Sauté for an additional 3-4 minutes until the apples slightly soften.

Combine the toasted bread cubes with the sautéed mixture in a large mixing bowl. In a separate bowl, whisk together one beaten egg and broth. Pour over the bread and gently fold together.

Transfer the stuffing to a greased 9x13 baking dish, cover with foil, and bake for 15 minutes. Remove foil and bake for an additional 20 minutes until the top is crispy and golden brown.