Wild Rice Cranberry-Pear Stuffing

8 or more servingsWild rice adds a wonderful texture to this stuffing, The sweetness of dried cranberries and pears create a delicious flavor. This is an ideal stuffing for winter squashes, and used that way makes for a dazzling holiday main dish.3  cups stock or water1 cup raw wild rice2 tablespoons XV olive oil1 medium red onion, chopped1 large celery stalk, diced2 medium firm pears cored and diced4 cups finely diced whole grain bread1/3 cup dried cranberries1/4 cup finely chopped pecans or walnuts2 teaspoons sea salt1/4 to 1/2 teaspoon dried thyme, to tastesalt and freshly ground pepper to taste1/2 cup apple or pear juice, or as neededBring 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.