Preheat oven to 200. Cut bread slices into small cubes that are about 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.
About an hour before making this stuffing, combine cranberries, vinegar and 1 cup of broth in a bowl and let it soak. Drain cranberries but do not discard broth.
Preheat saute pan, over medium heat. Add oil and onions and saute until onions are transparent.
Add 1 cup of broth and cranberry broth. Bring to simmer and add salt, pepper and minced sage. Take off heat and let it cool down a bit so the egg doesn't get cooked.
Preheat the oven to 350 and grease a 9x9 baking dish.
Place dried bread, cranberries, and pecan to the large mixing bowl and mix.
Whisk eggs and mix them with broth mixture.
Add broth mixture to the mixing bowl and mix well everything well. Transfer into the prepared baking dish and pat it down.