4 cups chicken or vegetable stock or water
1 cup wild rice
1 cup brown rice
1/2 tsp. salt
1 cup dried cranberries
1/3 cup butter, melted
2-3 shallots or 1 medium onion, diced
2-3 celery stalks, diced (include the leaves if there are any)
1 tart apple, cored and diced
1 Tbsp. finely chopped fresh sage (or 1 tsp. dried)
2 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
1/2 tsp. freshly ground pepper
1/2 cup chopped pecans, toasted (optional)


Bring the stock or water to a simmer in a large saucepan; add the rice and salt, reduce heat to low and cook, covered, until the rice is tender, about 45 minutes. Remove from the heat and fluff with a fork. Add the dried cranberries as you do.
Heat the butter or oil in a large skillet and sauté the shallots and celery until softened, about 5 minutes. Add the apple and cook for a few more minutes, until they begin to soften. Stir in the sage, thyme, pepper and cook for a few more minutes. Transfer to a bowl and toss with rice and pecans.
Use the mixture to stuff a turkey, or put it in a buttered baking dish that will accommodate it, cover and bake (alongside your turkey, if you like) at 350°F for about half an hour. Serves 6-8.