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1
In a small bowl, mix the dried cherries and port, and let stand while preparing the stuffing.
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2
Bring a large pot of lightly salted water to a boil over high heat.
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3
Add the wild rice and reduce the heat to medium.
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4
Cook until the wild rice is tender and most of the grains have burst, 45 to 60 minutes.
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5
Drain well and rinse under cold running water.
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6
Place the rice in a large bowl.
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7
In a large skillet, melt the butter over medium heat.
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8
Add the celery and cook until crisp-tender, about 5 minutes.
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9
Add the shallots and celery leaves, and cook until softened, about 2 minutes.
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10
Add the cherries and their soaking liquid.
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11
Boil until the port has almost completely evaporated, about 3 minutes.
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12
Stir the mixture into the wild rice, with the almonds, sage, salt, and pepper.
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13
(The stuffing can be made up to 1 day ahead, cooled, covered, and refrigerated.
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14
To reheat the stuffing, melt 3 tablespoons butter over medium heat in a large Dutch oven.
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15
Add the stuffing and cook, stirring often, until warmed.)
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16
Use to stuff the turkey or place the dressing in a buttered casserole, cover, and refrigerate.
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17
Drizzle with about 1/4 cup stock before reheating in a preheated 350F oven for about 20 minutes.
