1. Preheat oven to 350°F. On two baking sheets, arrange bread in single layer. Bake until dry but not toasted, about 10 minutes; cool.
2. In large skillet over medium high heat, add 2 Tbsp. butter and apples. Sprinkle with sugar and cook, stirring frequently, until glazed and lightly browned, about 5-10 minutes. Turn into large bowl.
3. Into same skillet over medium heat, add remaining 6 Tbsp. butter, shallots, celery, and marjoram. Cover and cook, stirring occasionally, until tender, about 10 minutes. Add to apples; stir in broth and Calvados. Add bread and toss well. Add 1 cup cheese, cranberries, pecans, salt and pepper, and toss lightly just to combine.
4. Turn into greased 13” x 9” baking dish; cover with foil and bake 45 minutes. Top with remaining 1/2 cup cheese and bake uncovered until melted, 2 to 3 minutes.
TIP: The stuffing can be assembled early in the day. Cover and refrigerate, then bring to room temperature before baking. For an elegant variation, use pears, chopped dried apricots and hazelnuts with pear eau-de-vie or brandy.