Cranberry-Pecan Stuffing

2 cups boiling water
1 cup dried cranberries
4 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
2 ribs celery, finely chopped
One 1-pound bag herb stuffing mix
1/2 cup flat-leaf parsley leaves, chopped
1 cup pecan pieces, toasted
2 Large eggs
One 32-ounce container (4 cups), chicken broth

1. Preheat the oven to 350 degrees In a medium bowl, pour the boiling water over the cranberries and let soak for 30 minutes.
2. Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the onion, garlic and celery and cook, stirring occasionally, until translucent, about 10 minutes.
3. In a bowl, combine the stuffing mixes with the parsley, pecans, onion mixture and the cranberries and their soaking liquid. In a medium bowl, beat the eggs with the chicken broth and mix into the stuffing.
4. Spoon the stuffing into 2 greased medium casserole dishes and bake, covered, for 40 minutes.

You can also use your favorite dried fruit instead of the cranberries.