Preheat the oven to 375.
Cook the wild rice according to package instructions. Make sure you drain of all liquid once tender.
Cut the cornbread into ½-inch cubes. Add to a large mixing bowl with the rice.
Meanwhile, saute the celery, carrot, and shallots together in a few tablespoons of olive oil over medium heat until soft. Add the garlic and saute until fragrant. Turn the heat up to high and add the wine, scraping up any bits from the bottom of the pan. Reduce by half, then remove from the heat. Add the veggies to the mixing bowl and allow to cool.
Stir in the nuts, cranberries, eggs, stock, and salt until well incorporated. Transfer the mixture to a casserole dish (8 x 11 if you have it or a 9-inch round cast iron skillet).
Bake in the oven for 30 minutes, until cooked through and crispy on top. Serve alongside turkey or roast chicken.