Cranberry-Pecan Wild Rice Stuffing

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4 tablespoons unsalted butter, plus more, for the dish

1/2 cup finely chopped onion

1/4 cup finely chopped celery

2 teaspoons finely chopped fresh thyme leaves

Kosher salt and freshly ground black pepper

3 cups cooked wild rice

2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving

2/3 cup toasted pecan pieces, chopped

1/2 cup dried cranberries

1/3 cup dried apricots, chopped