Preheat oven to 350°F.

Pour 2 cups of boiling water over dried cranberries in a bowl.

Let cranberries soak for 30 minutes to plump them; do not drain the water afterwards.

While cranberries are soaking, finely chop the yellow onion and celery ribs.

Melt butter in a large skillet over medium heat.

Add the chopped onion and celery to the skillet and saute until softened, approximately 5-7 minutes.

Add the dried garlic (Tastefully Simple Garlic Garlic) to the skillet during the last few minutes of cooking.

In a large mixing bowl, combine cornbread stuffing mix and turkey stuffing mix.

Add pecan pieces to the stuffing mix.

In a separate small bowl, beat the large eggs.

Pour the beaten eggs into the stuffing mix.

Add the sauteed onion and celery mixture to the stuffing mix.

Pour the chicken broth and the cranberry-water mixture (with cranberries) into the stuffing mix.

Mix all ingredients thoroughly until well combined.

Transfer the stuffing mixture to a baking dish.

Cover the baking dish with foil.

Bake in the preheated oven for 45 minutes.

Remove the foil cover and continue baking for an additional 15 minutes, or until golden brown.

Remove from oven and let cool slightly before serving.