Preheat oven to 300 F (150 C) and line a large baking sheet with parchment paper. Cut french baguettes into ¾-1 inch cubes and evenly spread onto baking sheet. Bake for 15 minutes until dried but not browned. Remove from oven to cool.
Place bread crumbs into a large mixing bowl and set aside.
Increase oven temperature tp 350 F (180 C) and lightly butter a 9 x 13 inch baking dish or similar size.
Place butter, celery, and onions in a large skillet and heat on medium-high for about 7 minutes to tender. Sprinkle with salt and pepper once butter is melted.
Add chopped apples to skillet and cook for an additional 3 minutes.
Pour chicken stock into skillet and add fresh herbs. Heat an additional 2 minutes.
Pour skillet mixture into the bowl with dried breadcrumbs. Gently fold to mix with a rubber spatula. Toss in sliced cranberries and mix to incorporate.
Transfer stuffing mixture into prepared baking dish. Loosely cover dish with aluminum foil, place on center of middle rack in the oven. Bake for 30 minutes and then remove foil to bake for additional 10-15 minutes until top is lightly golden.
Remove stuffing from oven and cover with aluminum foil to keep warm before serving.