Cranberry Pecan Stuffing

6 cups of whole wheat bread cubes
1/2 cup of sugar
1/2 cup of water
2 cups of fresh cranberries
1 cup of chopped onion
1 cup of diced celery
1 cup ( 2 sticks) of butter
1/2 cup of orange juice
1 teaspoon of grated orange rind
1 cup of chopped pecans
1/2 teaspoon of ground all spice
Salt and freshly ground black pepper
2 large eggs, lightly beaten

Spread the brad cubes in an even layer on a baking sheet and toast in a 300ºF. oven until well browned, about 10 to 15 minutes. Remove from the oven and set aside. While the bread is toasting, put the sugar and water into a medium saucepan and bring to a boil, stirring to dissolve the sugar. Boil for about 5 minutes, until it becomes syrupy. Add the cranberries to the saucepan and let them simmer until the first few berries begin to pop, about 5 minutes. remove from heat immediately and let the berries sit in the syrup for 5 minutes. remove the cranberries to a large mixing bowl with a slotted spoon, draining off the syrup. Saute the onion and celery in the butter until tender crisp, about 7 - 10 minutes. Add to the mixing bowl. Add the toasted bread cubes and the remaining ingredients to mixing bowl and toss lightly to combine. Taste and correct the seasoning with salt and pepper. Makes 8 cups