Grease the bottom and sides of a 9" x 13" baking dish with butter. Set aside.
Heat oven to 350 degrees farenheit.
In a medium pot, bring vegetable stock to a boil. Add wild rice mix, stir, lower heat to low, cover, and let simmer for 30 minutes until rice is fluffy and liquid is absorbed.
While rice is cooking, heat olive oil in a large skillet over medium-high heat.
Add garlic, onions, and celery to the skillet and sauté for 1-2 minutes, until the onions are softened.
Add pecans to the skillet, stir, and toast ingredients for about 5 minutes, stirring every minute or so.
Add dried cranberries and cherries, then slowly pour in the almondmilk. Stir everything together for 1-2 minutes, just to heat up the almondmilk and slightly soften the dried fruit.
Combine bread cubes, skillet mixture, and cooked wild rice in a large bowl. Gently toss so all ingredients mingle nicely. Slowly pour into the baking dish into an even layer.
Cover with foil and bake at 350°F degrees for 30 minutes.
Uncover, and bake for an additional 15 minutes.
Notes
Dried fruit substitutions: you can substitute dried apricots Nut substitutions: you can substitute almonds or walnuts for pecansMake-ahead: you can make this Thanksgiving dressing one day ahead. Refrigerate in an airtight container and the reheat in a 350°F degree oven for 10 minutes before serving.Storage: allow any leftover Thanksgiving dressing to cool completely, then store in an airtight container in the refrigerator for up to four days.