Rinse the wild rice under cold water, then place it in a saucepan with the broth. Bring to a boil, reduce heat, cover, and simmer for 45 minutes until the rice is tender and most liquid is absorbed.

While the rice cooks, heat the olive oil in a skillet over medium heat. Add the diced onion and celery and cook for 5 minutes until softened.

Preheat the oven to 375 degrees. In a large bowl, combine the cooked wild rice, sautéed vegetables, and shredded turkey. Stir gently to mix, then transfer to a greased 9x9 inch baking dish. Cover with foil and bake for 20 minutes.

While the casserole bakes, prepare the biscuits. In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk until a soft dough forms.

Turn the dough onto a lightly floured surface, pat it to 3/4 inch thick, and cut into 4 biscuits. Place them on a baking sheet and bake alongside the casserole for the final 15 minutes until golden.

Remove the casserole from the oven, let it rest 5 minutes, then serve portions topped or alongside the cranberry sauce with a warm biscuit on each plate.