photo from epicurious.com
4 cups water
1 cup wild rice
1 1/2 teaspoons salt
1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups)
1 stick (1/2 cup) unsalted butter, melted
2 cups diced (1/3 inch) onion
2 cups diced (1/3 inch) celery
3 cups diced (1/3 inch) apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons dried poultry seasoning
1/2 teaspoon black pepper
3 tablespoons pancake syrup
1 cup dried cranberries (5 ounces)
1 cup turkey stock or chicken broth
Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely. Put oven rack in upper third of oven and preheat oven to 350°F. Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes. Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and pancake syrup and cook, stirring, until crisp-tender, about 5 minutes. Stir in parsley, spices, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries. Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches). Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. TIME SAVING TECHNIQUE – Stuffing may be prepared, but not baked one day ahead
