1. Cook the wild rice. Rinse and cook in water according to the package directions. Check for tenderness; it should retain a pleasant chew without a hard center. If needed, simmer a little longer. Let stand off the heat, covered, as directed, then drain any excess water.
2. Cook the onion and celery. Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook for about 10 minutes, lowering the heat as needed. Add the celery, ½ teaspoon poultry seasoning, ¼ teaspoon salt, and ¼ teaspoon garlic powder. Cook until tender, adding a splash of broth only as needed to prevent sticking. Transfer to the pot of cooked, drained rice.
3. Cook the mushrooms. Add the mushrooms to the emptied sauté pan. Cook, stirring occasionally, until tender and their released liquid has mostly evaporated. Add a splash of broth only if needed to prevent sticking. Add to the rice and vegetables.
4. Combine and season. Stir in the remaining ½ teaspoon poultry seasoning, ¼ teaspoon salt, and ¼ teaspoon garlic powder. Add pepper to taste. Taste and adjust the seasoning; if using salted broth, taste before adding additional salt. Add a small splash of broth only if the mixture seems dry.
5. Serve. Garnish with fresh parsley and optional pecans. Serve as a side dish or spoon into roasted squash.

Optional Roasted Squash

1. Preheat the oven to 400°F. Halve the squash and scoop out the seeds. Lightly oil and salt the cut surfaces, then place cut-side down on a lined baking sheet. Roast until fork-tender, checking acorn squash at about 35 minutes and butternut at about 45 minutes; timing varies with size. Spoon in the cooked stuffing before serving.