1. Preheat the oven to 375°F and grease a 9×13 inch casserole dish.

2. In a saucepan combine cranberries sugar and orange juice and simmer until berries burst about 5 minutes.

3. Stir in orange zest and pour the cranberry mixture into the prepared dish.

4. In a large bowl toss bread cubes with melted butter celery onion herbs salt and pepper.

5. Add broth gradually and mix until bread is evenly moistened.

6. Spread the stuffing mixture over the cranberry layer pressing gently to form an even topping.

7. Sprinkle pecans dried cranberries and parsley over the top if using.

8. Bake uncovered for 30 to 40 minutes until the top is golden and the filling is bubbling.

9. Let rest 10 minutes before serving to allow flavors to set.