Wild Rice, Mushroom and Hazelnut Stuffing

3/4 cup dried cherries or dried cranberries
2/3 cup tawny or ruby port
3 cups (1 pound) wild rice, well rinsed
4 tablespoons unsalted butter
3 medium leeks, white parts only, cleaned and sliced
1 pound mixed wild mushrooms (such as cremini, shiitakes, and chanterelles), sliced
1 tablespoon poultry seasoning
1 cup hazelnuts, toasted, skinned, and chopped
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup turkey or chicken broth, optional

Place the dried cherries in a small bowl and add the port wine. Let stand while making the stuffing.

Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Boil uncovered until the rice is barely tender (some of the rice grains may have burst), about 45 minutes. Drain the rice into a sieve and rinse under cold running water until cooled; drain well. Place in a large bowl.

In a very large skillet or flameproof casserole, melt 2 tablespoons of the butter over medium heat. Add the leeks and cook, stirring often, until they are tender, about 5 minutes. Add to the wild rice.

In the same skillet, melt the remaining 2 tablespoons butter. Add the mushrooms and cook over medium-high heat, stirring occasionally, until the mushrooms give off their juices, about 5 minutes. Add the port with cherries and the poultry seasoning and boil until the liquid is reduced to about 1/2 cup, 6 to 8 minutes.

Stir in the mushrooms and port into the bowl of wild rice. Add the hazelnuts, parsley, salt and pepper and mix well. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with the broth, cover and bake as a side dish.

Makes 10 cups.