In a large skillet, melt butter over medium heat. Add celery, onions and cranberries, sauté until tender, about 3-5 minutes.
Meanwhile, warm broth in the microwave or in a saucepan over medium-high heat.
Add stuffing mix to the sautéed fruit and vegetables. Pour broth and lightly beaten eggs overall, gently stir to combine. Season with salt and pepper.
Spray the inside of a Bundt pan with non-stick cooking spray. Spoon stuffing into the prepared Bundt pan, pressing down slightly with the back of the spoon.
Bake for 25-30 minutes or until the top and edges are golden brown. Remove from the oven to a cool rack, allow stuffing to rest for 5-10 minutes. Cover with a plate, flip it over, and lift off Bundt pan. Garnish with parsley and fresh whole cranberries. Slice and serve.