Remove the pecans from the oven and let cool to room temperature. Roughly chop.

In a small bowl, add the dried apricots, cranberries and currants. Pour in the brandy and toss with the dried fruits. Cover the bowl and allow the fruits to “macerate” in the brandy for at least three hours.

In a deep stockpot, add the 4 cups of water and salt. Bring to a boil and add the wild rice. Cover the stockpot, reduce the heat to a simmer, and let the it cook until it “pops”, about 40 minutes. Drain the wild rice.

In a very large bowl, add the pecans, drained wild rice, and the dried fruits and the brandy liquid. Add the bread cubes, melted butter, onion, garlic, celery, poultry seasoning, thyme and salt and pepper to taste. Toss the dressing so that all of the ingredients are thoroughly combined.

Slowly add the chicken stock while mixing the dressing. Add enough chicken stock to make the dressing to your desired consistency. The more stock added, the more the dressing takes on the texture of bread pudding, my personal preference.

Turn the dressing into a large casserole dish and cover with foil. Bake in the oven the last 45 minutes that the turkey is roasting. Note: I remove the foil for the last 10 minutes of baking to give the dressing a nice golden, crunchy top.

Serve the dressing warm.