Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor. This is an ideal stuffing for winter squashes, and used that way makes for a dazzling holiday main dish.Serves: 8 or more

• 2 1/2 cups prepared vegetable broth, or 2 1/2 cups water
  with 1 vegetable bouillon cube
• 2/3 cup raw wild rice
• 1 1/2 tablespoons olive oil
• 1 medium red onion, chopped
• 1 large celery stalk, diced
• 2 medium firm pears (such as bosc), cored and diced
• 4 cups finely diced whole grain bread
• 1/3 cup dried cranberries
• 1/4 cup finely chopped pecans or walnuts
• 2 teaspoons seasoning blend (like Spike or Mrs. Dash)
• 1/4 to 1/2 teaspoon dried thyme, to taste
• Salt and freshly ground pepper to taste
• 1/2 cup apple or pear juice, or as needed

Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.

Preheat the oven to 375 degrees.

Heat the oil in a medium-sized skillet. Add the onion and saute until translucent. Add the celery and sauté over medium heat until both are golden.

Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.

Transfer the mixture to a lightly oiled, large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.

NOTE: Whirl slices and chunks of whole-grain bread in a food processor until fine. This is a good way to use up ends and slightly dated pieces of bread.

• Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving ^[1].
• Find more ways to make Special Occasions and Entertaining ^[2] easier and healthier.