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1
Put dried cranberries into a small bowl, add liqueur (substitute orange juice, if you prefer).
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2
Let soak for an hour, then drain excess liqueur (save to deglaze a pan).
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3
Meanwhile, put wild rice into a saucepan, add water to cover the rice by about an inch.
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4
Bring to a boil, immediately reduce the heat to low, cover and simmer until tender, and most of the grains have popped open, approximately 40-60 minutes.
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5
Pour the rice into a colander and drain well.
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6
Heat oven to 350F degrees.
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7
Butter a 13x9 inch baking dish.
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8
In a medium skillet melt the butter over medium-low heat.
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9
Add the onion and celery, cook until softened, about 5 minutes.
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10
Scrape the mixture into a large bowl.
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11
Stir in the orange zest.
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12
Add the cooked wild rice, cranberries, bread cubes, apple, sage, parsley and pecans.
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13
Stir to combine.
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14
Pour in the orange juice and broth.
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15
Season with salt and pepper.
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16
Stir to blend, bread cubes should be evenly moistened.
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17
Some of the broth may pool at the bottom of the bowl but, will get absorbed as the dressing cooks; or if mixture is too dry add a little more broth it depends on how dry the bread was).
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18
Pour the dressing mixture into the baking dish.
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19
Cover with foil.
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20
Bake until hot throughout, about 50 minutes.
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21
Remove foil and continue to bake until dressing is crusty on top, another 15-20 minutes.
