In a small bowl, mix the dried cherries and port, and let stand while preparing the stuffing.

Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Cook until the wild rice is tender and most of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold running water. Place the rice in a large bowl.

In a large skillet, melt the butter over medium heat. Add the celery and cook until crisp-tender, about 5 minutes. Add the shallots and celery leaves, and cook until softened, about 2 minutes. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes. Stir the mixture into the wild rice, with the almonds, sage, salt, and pepper. (The stuffing can be made up to 1 day ahead, cooled, covered, and refrigerated. To reheat the stuffing, melt 3 tablespoons butter over medium heat in a large Dutch oven. Add the stuffing and cook, stirring often, until warmed.)

Use to stuff the turkey or place the dressing in a buttered casserole, cover, and refrigerate. Drizzle with about ¼ cup stock before reheating in a preheated 350°F oven for about 20 minutes.