Wild Rice, Apple, and Dried-Cranberry Stuffing

Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed).

Drain well in a colander and spread out in a baking pan to cool completely.

Put oven rack in upper third of oven and preheat oven to 350°F.

Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.

Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes.

Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes.

Transfer to a large bowl and toss with rice, bread, and dried cranberries.

Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).

Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter.

Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes.

Remove foil and bake until top is browned, 10 to 15 minutes more.

·Rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.·Instead of drying bread cubes in oven, they can be spread in a shallow baking pan and dried, uncovered, at room temperature 1 day.·Stuffing can be assembled (without drizzling with stock and melted butter), but not baked, 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before proceeding.