Delightful Stuffing/Dressing

Wild Rice Dressing

With very little fat, and some interesting flavors, everyone will enjoy this stuffing

4 cups water
1 cup wild rice
1 1/2 teaspoons salt
1/2 lb crusty white bread, cut into 1/2-inch cubes 6 cups, or use prepared bread mix for stuffing
1 T butter
2 cups diced (1/3 inch) onion
2 cups diced (1/3 inch) celery
2 cups diced (1/3 inch) apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled (If you used prepared stuffing mix, you don’t need the herbs).
1/2 teaspoon black pepper
1 cup dried cranberries (5 oz)
1 cup turkey stock or chicken broth, or enough to make the stuffing nicely moist
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.
Melt butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, 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 spray a shallow 3-quart baking dish (13 by 9 inches).
Spread stuffing evenly in baking dish and drizzle with turkey or chicken stock, until it is at the moistness level you want. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.
Cooks' notes:
• Rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.
• Stuffing can be assembled (without drizzling with stock and melted butter), but not baked, 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before proceeding.