Preheat the oven to 400 degrees F. Set out a 9 X 13 inch baking dish, a large rimmed baking sheet, and a large saute pan (or skillet.)
Cut the gluten-free bread into cubes. Spread the cubes out on the baking sheet and toast in the oven for 8-10 minutes.
Meanwhile, chop the onion, celery, and herbs. Set the sauté pan over medium heat and add the butter. Once the butter has melted, sauté the onions and celery for 3 minutes to soften.
Add the fresh herbs and sauté another 1-2 minutes. Then turn off the heat.
Pour the dried cranberries, and turkey stock into the saute pan. Add 1 1/4 teaspoons salt and 1/2 teaspoon ground black pepper. Stir to combine and lower the temperature. Then stir in the eggs until well combined. (Make sure the mixture is just a little warm before adding the eggs, so they don't cook.)
Once the bread cubes come out of the oven, pour them in the 9 X 13 inch baking dish. Pour the broth and vegetable mixture over the cubes and toss. Gently mix until well combined. Then spread the stuffing out evenly in the pan.
Cover the dish tightly with foil, and bake for 30 minutes. If you would like the top to be crispy, you can take the foil off the last 5-8 minutes. Serve warm.
For a vegetarian version, use vegetable stock instead of turkey stock.