Overnight Wild Rice, Hazelnut & Mushroom Stuffing

To make rice: In a large pot, bring water and salt to a boil. Stir in wild rice and return to a boil. Reduce heat and simmer rice, stirring occasionally, for about 45 minutes to 1 hour or until very tender. Drain and cool.

To make stuffing: Spray an 8-inch square baking pan with cooking spray and set aside. Place bread cubes and hazelnuts in large mixing bowl and set aside.

In a large saute pan over medium-high heat, melt butter, then add the onion, celery and mushrooms; season with salt and pepper. Saute for about 7 to 8 minutes or until tender. Add cranberries and broth and bring to a simmer. Add mushroom mixture and herbs and cool.

Combine cranberry-mushroom mixture with cooked rice, beaten egg, bread and nuts, and toss until bread is thoroughly coated. Add salt and pepper if needed.

Place stuffing in baking pan, cover and refrigerate overnight to let flavors develop.

When ready to bake, pull out of refrigerator 30 minutes ahead to come to room temperature. Preheat oven to 350 degrees F. Bake in preheated oven for 35 to 45 minutes or until cooked through. For a "crisper" stuffing, bake for a few minutes more.