Preheat the oven to 350°F. 

Bring broth and 1 cup water to a boil in a medium pot. 

Add rice, reduce heat to medium-low and simmer until just tender, about 35 minutes. 

Fluff with a fork and transfer to a large bowl; set aside. 

Meanwhile, cook bacon in a large skillet over medium-high heat until just crisp, 7 to 9 minutes. 

Using a slotted spoon, transfer to a paper-towel-lined plate; set aside.

Return skillet to heat, add celery, onion and sage and cook until golden brown and softened, 7 to 9 minutes.

 Add mushrooms and continue cooking until golden brown, 7 to 9 minutes more. 

Stir in cranberries, cook for 2 minutes, then transfer contents of skillet to bowl with rice. 

Add maple syrup, egg and bacon and fold together to combine.

 Transfer to a 9x13-inch baking dish and bake until hot throughout, about 35 minutes.