Combine the wild rice, chicken stock, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes or according to package instructions. Set aside.

Preheat oven to 350.

Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, nutmeg, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir the cooked wild rice, pecans, and parsley into the vegetable mixture.

Bake in a buttered casserole dish for 30 minutes.