Preheat oven to 350.

Grease a 13 x 9 baking dish and set aside. If you want to use a souffle dish, see tips above.

In a large skillet, melt the butter over medium heat and add the onions and celery. Cook until the onions become translucent, about 5 minutes.

Stir in the dried cranberries, pecans, and fresh herbs. Add a few grinds of black pepper.

In a large mixing bowl, combine the stuffing mix with the cranberry mixture. Stir in the water or stock and the beaten eggs.  Mix well and then let the mixture set until the liquid is absorbed.

Transfer to the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and slightly crisp. However, I like mine very crisp so I let it bake longer.