Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
In a large bowl, combine cornbread, pecans, and cranberries. Set aside.
Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and place in the large bowl with the cornbread. Add apple, onion and celery to the skillet with the sausage drippings, cooking until tender (about 7-10 minutes). Add herbs (parsley, rosemary, sage, and thyme), and cook until fragrant (about 1 more minute).
Transfer onion and herb mixture to the large bowl with the sausage and cornbread. Add eggs, salt and pepper; stir to combine. Stir in the chicken broth until the stuffing is moist but not mushy (you may need more than 2 cups).
Transfer the stuffing to the prepared baking dish.
Bake (uncovered) until the top is crusty and golden, about 30 minutes.