Preheat the oven to 375ºF. Grease a 9×13 inch baking dish with nonstick or olive oil spray. Set aside.

Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the celery and apple and continue to cook for about 6 to 8 minutes, until everything is tender.

Remove from the heat and stir in the walnuts, cranberries, orange zest, rosemary, thyme, parsley, salt, pepper and nutmeg. Carefully transfer the mixture to a large bowl along with the bread cubes, then toss gently to combine.

In a small bowl or liquid measuring cup, whisk together the broth and eggs. Pour into the bowl with the bread and toss until everything is evenly coated. If all the bread cubes are not moist, pour in a little bit of extra broth, about a tablespoon or so at a time.

Transfer the mixture to the prepared baking dish and cover with aluminum foil.

Bake for 30 minutes. Remove the aluminum foil and bake for about 25 to 30 additional minutes, until the top layer is golden and crisp.

Let sit for about 10 minutes then serve!