Cranberry Pecan Dressing

½ cup butter or margarine
1 cup diced celery
1 cup diced onion
1 clove garlic, chopped
5 cups coarsely crumbled cornbread
4 cups white bread cubes, toasted
2¾ cups chicken broth
1½ cups fresh cranberries
1½ cups chopped Pecans, toasted
1 teaspoon grated orange rind
½ cup orange juice
1 tablespoon sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 large eggs, lightly beaten

Melt butter in a Dutch oven over medium heat. Add celery, onion and garlic. Cook 10 minutes or until vegetables are tender, stirring occasionally. Stir cornbread and remaining ingredients into vegetable mixture, spoon mixture into a lightly greased 13" x 9" x 2" baking dish. Bake uncovered, at 350° for 45 minutes or until lightly browned. Yield 12 servings.