Preheat oven to 325°F.
Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, cranberries, walnuts, wine, eggs, and salt and pepper to taste, then cool completely, uncovered.
Once the stuffing mixture is completely cool, you may stuff your turkey prior to roasting. Be certain to stuff the front end of the turkey under and between the breasts as this helps keep your turkey moist and the skin and stuffing develops a tasty crust.
Pairs well with our 2011 OGV Pinot Noir and our 2013 Endless Crush Rosé of Pinot Noir as it brings out the dried cranberry notes in the wines.