Preheat oven to 200°. Cut bread slices into small cubes that are about 1/4-1/2-inch in size. Use serrated bread knife to cut easier.Spread bread in two large, rimmed baking sheets evenly and place the trays in the oven.Let them bake and harden for about 2 hours.Take them out and you can prepare the stuffing right away.
Stuffing:
About an hour before making this stuffing, combine cranberries, vinegar and 1 cup of broth in a bowl and let it soak. Drain cranberries when ready to cook but do not discard broth.
Preheat sauté pan, over medium heat. Add oil and diced onions and sauté until onions are transparent. Add plumped cranberries and pecans. Sauté together for a few minutes.
Add enough vegetable broth to the broth drained from the cranberries to make 2 1/2 cups together.
In a small mixing bowl, combine the broth, eggs, apple juice, and seasoning. Whisk well.
In a large mixing bowl, combine dried bread cubes, sautéed onion, cranberries, and nuts, and sage. Mix a few times and then pour in the broth and egg mixture as you mix everything together thoroughly.
Preheat the oven to 350° and grease a 9x13 baking dish. Transfer the stuffing into the baking dish and spread it evenly.