Preparation

• 1 Toast the bread until crisp, then cut it into a dice.  Set aside.2 Place a large, deep skillet over medium heat and wait about 5 to 8 minutes, until onion is translucent and celery is tender.3 Add garlic, wild rice and cranberries and sauté for another 5 minutes or so. Stir in the bread and mix to combine. 4 Sprinkle in the lemon juice and pour in the broth, mixing them both using a large fork. Adjust salt and pepper to taste.5  If you are stuffing a bird, it is now ready.  If you are not planning to bake inside a bird, check to see if it is moist enough for your taste.  If not, you can add some more broth or water, and transfer it to a lightly greased (or nonstick-sprayed) baking dish, cover tightly with foil, and heat just before serving. 6 Serve hot, with walnuts mixed in right before serving, and topped with pomegranate seeds, if available.
• Source: Walnut Board