Wildrice Stuffing with Hazelnuts and Dried Cranberries

This is the stuffing I am plain put into a precooked Laktoa Squash for the Thanksgiving Table

1/2 cup(1 stick ) butter
1 medium onion, chopped
1 garlic clove, minced
6 3/4 cups canned low-salt chicken broth
2 cups wild rice (about 13 ounces)
2 cups long-grained brown rice

2 cups dried cranberries
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup chopped green onions

Melt 1/2 cup butter in heavy large pot over medium high heat. Add onions and garlic and saute until tender, about 4 minutes. Add chicken broth . Bring to boil. Reduce heat to medium-low. Cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.

Stir Cranberries, parsley and thyme into rice.
Cover and cook until liquid is absorbed, about 5 minutes longer. Cover and cook until liquid is absorbed about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.

Preheat oven to 350 degrees F. Butter 15x10x2 inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover with foil, buttered side down, Bake until heated through, about 40 minutes.