The stuffing can be refrigerated for up to 24 hours before baking to allow the broth to soak in.
Preheat oven to 350°.
Combine broth and dried fruit in a small microwave-safe bowl; microwave at HIGH for 2 minutes or until hot. Cover and let stand 10 minutes.
Melt the butter in a large saucepan over medium heat. Add onion and celery; cook 8 minutes or until tender, stirring occasionally. Add broth mixture, and bring to a simmer. Remove from heat; stir in stuffing mix, tossing well.
Spoon stuffing into a 13 x 9-inch baking dish; cover and refrigerate for 2 hours. Cover and bake at 350° for 30 minutes.
This has been our favorite Thanksgiving stuffing recipe for several years now. My family enjoys the combination of sweet and savory flavors. I add 1 cup diced celery for a little more crunch. I make it a day ahead and refrigerate.