Spread the bread cubes in a single layer on a baking sheet. Let them sit uncovered overnight or toast in a 200°F oven for 18-22 minutes until slightly dry.

Preheat the oven to 350°F. In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped apple, celery, and onion. Cook for about 8 minutes until soft. Stir in the sage, thyme, 2 tablespoons parsley, salt, and pepper. Remove the skillet from heat and add remaining butter.

In a large bowl, combine the dried bread cubes with the pecans and cranberries. Pour in the cooked vegetable mixture and vegetable broth. Gently mix to coat the bread without breaking up the cubes.