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Place wild rice in a strainer, and rinse until the water runs clear.
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Bring the wild rice and water to a boil in a medium sauce pan. Reduce heat, cover, and simmer for 30 minutes or until the water is absorbed, taking care to stir occasionally to prevent burning.
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In a large skillet, heat the olive oil over medium heat. Add the onion, mushroom, apple, cranberries, and celery. Saut� until tender. Sprinkle with the salt, pepper, and poultry seasoning. Mix well, and continue cooking for about 10 minutes.
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Add the rice, vegetable mixture, and chicken broth to a large bowl, and mix well. Use the rice to stuff a turkey, or transfer the rice to a baking dish coated with cooking spray. Bake the rice until the chicken broth has been absorbed.
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Garnish with toasted almonds and serve immediately.
