1 cup dried cranberries

4 tablespoons unsalted butter

1 onion, finely chopped

2 cloves garlic, finely chopped 2 ribs celery, finely chopped

1 (1 pound) package cornbread stuffing mix 1 (1 pound) package herb stuffing mix

1/2 cup flat-leaf parsley leaves, chopped

1 cup pecan pieces, toasted

2 large eggs

1 quart chicken broth

Directions

Preheat the oven to 350°. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain. Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic and cel- ery and cook, stirring occasionally, until translucent, about 10 minutes. Remove from the heat. In a large bowl, com- bine the stuffing mixes with the parsley, pecans, onion mix- ture and the cranberries with their soaking liquid. In a medi- um bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined. Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.