4 tbsp. unsalted butter
1 lg. onion, finely chopped
2 lg. celery ribs, finely chopped
2 c. wild rice, well rinsed
5 c. homemade turkey stock or 5 c. canned chicken broth
1 tsp. each salt, dried thyme
1/2 tsp. each freshly ground pepper, savory
1 c. coarsely chopped pecans, toasted
1 c. dried cranberries

Melt butter in large saucepan over medium heat. Add onion and celery and cook, stirring often, until softened, about 4 minutes. Add wild rice and cook, stirring, for 1 minute. Add stock, salt, thyme and pepper. Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.

Remove from heat and let stand, covered, for 15 minutes. (Drain the wild rice of excess cooking liquid, if necessary.) Add the wild rice mixture and the toasted pecans to the cranberries. Toss to mix well. Use as a turkey stuffing or bake separately.

To bake separately, heat the oven to 350 degrees. Place in a buttered 13 x 9 inch baking dish. Bake, covered, until heated through, 30-40 minutes.