Put water and sugar in medium saucepan over medium heat.
Heat to simmer, stirring constantly, until sugar is dissolved.
Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
Do not overcook; you want the cranberries to stay relatively whole.
Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
Melt the butter in a large saucepan over medium heat.
Add onion and celery and cook, stirring often, until softened, about 4 minutes.
Add wild rice and cook, stirring, for 1 minute.
Add stock, salt, thyme and pepper.
Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
Remove from heat and let stand, covered, for 15 minutes.
Drain the wild rice of excess cooking liquid, if necessary.
Add the wild rice mixture and the toasted pecans to the cranberries.
Toss to mix well.
Use as a turkey stuffing or bake separately.
To bake separately, heat the oven to 350 degrees.
Place in a buttered 13x9 inch baking dish.
Bake, covered, until heated through, 30 to 40 minutes. ?