Preheat oven to 225°F. Spread the bread cubes on baking sheet, and bake for 30~45 minutes or until dry and crisp. Transfer to large bowl.
Increase oven temperature to 350°F. Toast the almonds until pale brown and fragrant, about 10 minutes, stirring occasionally.
Coat a 9"x13" baking dish with cooking spray.
Heat 3tbsp olive oil in a large skillet over medium heat. Add onion and cook or 5~7 minutes on medium until soft and translucent.
Add celery (if using) and saute for 2 minutes more.
Stir in apples, sage, pepper, thyme, crushed red pepper, parsley and nutmeg. Season with salt. Cook for 5 minutes.
Next add maple syrup and vinegar and turn off the heat.
Combine the apple mixture, bread cubes, almonds and dried cherries in the large bowl.
Transfer to prepared baking dish and pour broth over top. Cover with foil and bake for 40 minutes or until stuffing begins to brown on top,
If you prefer crisp stuffing, then remove foil and bake 10 minutes more. Serve and Enjoy!!