- 1 1/2 tablespoons olive oil
- 3 large celery stalks, finely chopped
- 1 cup finely chopped onion
- 1 garlic clove, thinly sliced
- 1 1/2 cups wild rice
- 2 cups low-salt chicken or turkey broth
- 1 bay leaf
- 1 teaspoon kosher salt plus more
- 3/4 cup (3 ounces) pecans
- 1/2 cup dried cranberries
- 1/4 cup (about 3 ounces) dried apricots, coarsely chopped
- 1/4 cup (about 2 1/2 ounces) golden raisins
- Freshly ground black pepper
- 1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
- 1 1/2 cups thinly sliced small celery stalks (from celery heart)
- 1/2 cup celery leaves from celery heart, coarsely chopped
- Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often, until fragrant, about 2 minutes. Add wild rice; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-40 minutes.
- Meanwhile, preheat oven to 325°F. Spread out pecans on a rimmed baking sheet. Toast until fragrant, 5-7 minutes. Let cool; coarsely chop. DO AHEAD: Can be made 1 day ahead. Store nuts airtight at room temperature. Let stuffing cool, then cover and chill. Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing.
- Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.
- Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.