Heat the oven to 375°F. Oil a 9X13-inch baking dish.
Place the cranberries in a bowl and cover with hot water. Let stand for 15 minutes; drain.
Remove the crust from the bread and cut into ¾-inch chunks. In a large bowl, combine the bread, olive oil, ½ tsp salt, and ¼ tsp pepper. Arrange the bread cubes in a single layer on a rimmed baking sheet. Toast, tossing occasionally, until golden, about 20 minutes. Remove the bread from the oven and reduce the oven temperature to 350°F.
Melt the butter in a 12-inch skillet over medium-high heat. Add the shallots and cook until softened, 1 to 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper.
In a large bowl, mix the toasted bread cubes, cranberries, mushroom-shallot mixture, hazelnuts, parsley, chives, thyme, and orange zest. Stir in the broth. Toss well to combine; the bread should absorb most of the broth. Season to taste with salt and pepper. Spread the stuffing in the prepared dish and cover it with foil. Bake for 25 minutes; then remove the foil and bake until crusty and golden, about 35 minutes more.
Make Ahead: Combine all the ingredients except the broth up to 4 hours ahead. Add the broth, put the stuffing in the pan, and hold at room temperature, covered, for up to 1 hour before baking.