Wild Rice-Craisen Stuffing

8 oz French bread cut into ¾” cubes                     
2 tbsp. butter
3 leeks, white and pale green parts halved and thinly sliced
1 small can pears                                        
4 oz mushrooms sliced
2 tsp. minced garlic                                        
1 cup craisen
Juice of 1 orange                                      
3 tbsp. brandy
1 tsp. salt                                                        
dash pepper
½ cup minced parsley
12 oz wild rice cooked to directions
¾ cup chicken broth

Bake bread cubes at 350 deg  for 10 minutes or until golden.  Melt butter in skillet over medium heat.    Add leeks, pears, mushroom, garlic: cook until softened.   Add craisen, juice of orange, brandy and other spices.  Simmer until craisen expands.  Let cool.  In big bowl, mix bread crumbs, wild rice, fruit mixture and parsley.   Stir in broth.  Fill turkey or chicken and place rest in baking dish.  Cook about 30 minutes.  Serves 12.