Preheat your oven to 300°F (150°C). Cut the sourdough bread into cubes and spread them evenly on one or two baking sheets. Bake for 25 minutes, tossing the bread cubes halfway through, until they are dry and lightly toasted. Remove from the oven and set aside. Then increase the oven temperature to 325°F (165°C).

In a large skillet, melt the unsalted butter over medium-high heat. Add the diced yellow onion, celery, salt, and freshly ground black pepper. Sauté for 7-8 minutes until the vegetables are soft and translucent. Stir in the diced Honeycrisp apples, dried cranberries, and chopped fresh herbs (parsley, thyme, rosemary, and sage). Cook for an additional 3-4 minutes to combine the flavors and soften the apples slightly.

Transfer the toasted bread cubes to a large mixing bowl. Add the sautéed vegetable and fruit mixture to the bread.

In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth. Pour this mixture over the bread and vegetable mixture. Stir gently to combine everything evenly. Season with additional salt and pepper to taste. Add extra chicken broth (about 1/4 to 1/2 cup) if the stuffing seems too dry; it should be moist but not soupy.

Spray a 9x13-inch baking dish with cooking spray and pour the stuffing mixture into it, spreading evenly. Cover the dish tightly with foil and bake in the preheated oven at 325°F (165°C) for 15 minutes. After 15 minutes, remove the foil and bake for an additional 20 minutes to allow the top to brown slightly and become crisp. Remove from the oven and serve warm.