In a small bowl, combine cranberries and broth. Let sit for 30 minutes.

In a large skillet melt butter and sauté onion and celery until tender. Add apples and cook for 5 minutes, stirring frequently. Por mixture into a large bowl.

In a small bowl, beat the eggs with the salt and pepper.

In the bowl with the apples, stir in cranberries and broth, celery soup, and cinnamon. Add toasted bread cubes, stirring gently to combine. Add eggs and stir to combine.

Turn stuffing into a greased 9x13 baking dish and bake at 350º for 30-40 minutes.