Melt butter and saute onion and celery for five minutes over medium heat. Add in cranberries, fresh chopped herbs and seasonings. Saute for an additional minute.
Combine chicken stock, stuffing and sauteed mixture together until well mixed. Pour into a round bundt pan that has been sprayed with non-stick cooking spray, and press the stuffing down so it is well packed in.
Bake in a 350 degree oven for 30 minutes.
Remove from oven, place cake plate on top of the bundt pan and flip over to release stuffing from pan. Serve and enjoy!