Rinse wild rice two to three times — until water runs clear.
Place wild rice and water in a 1 1/2 quart sauce pan and bring to a boil.
Reduce to a simmer, cover and cook until all water is absorbed, stirring frequently. Do not burn.
Cook wild rice for about 30 minutes. (If you're using quinoa, cook it for about 15 minutes.)
Heat olive oil over medium heat in a skillet. Add onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender.
Add the salt, pepper and poultry seasoning.
Continue to stir and cook slowly until fragrant, about 10 minutes total.
Combine the rice, the fruit/vegetable mixture and chicken broth in a large bowl.
Use to stuff turkey. Or bake in a dish coated with nonstick spray.
Cover and keep warm in oven until serving. Garnish with a sprinkle of toasted almonds.