Preheat the oven to 350 degrees F.
Place the bread cubes, walnuts and cranberries to a large bowl and set aside.
Coat a 9 X 13 inch baking pan with 1 tablespoon of the butter.
Melt the remaining butter in a skillet over medium-high heat and add the celery and onions. Cook for 4-5 minutes, or until softened and lightly browned, stirring frequently. Add the parsley, ground sage, thyme, kosher salt and pepper and mix well. Add mixture to the bread cube mixture and toss to combine.
Drizzle 1 1/2 cups of the chicken broth over the mixture in the bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.
Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned, about 50-60 minutes.