Instructions: Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor. This is an ideal stuffing for winter squash, and used that way makes for a dazzling holiday main dish.

In a small saucepan, bring stock or water to a simmer. Stir in wild rice, cover and simmer gently until liquid is absorbed, 45 - 55 min.

Preheat oven to 375F. In a med skillet over med heat, saute onion and celery in oil until golden, about 8 min.

In a large bowl, combine cooked wild rice, onion-celery mixture, apples, bread crumbs, dried cranberries, walnuts, thyme, salt and pepper. Stir well to combine. Drizzle apple juice in slowly, stirring all the while, until mixture is evenly moistened.

Transfer mixture to a lightly-oiled, large shallow baking dish, or stuff into a prepared winter squash. Bake for 20 - 25 min, or until top is slightly crispy.

Makes 8 C
Serving Size: 1/2 C

To stuff winter squash (such as butternut Acorn and small sugar pumpkin): Halve squash lengthwise with a sharp knife. Scoop out seeds and fibers. Place halves, cut side up in foil-lined shallow baking dishes and cover tightly with more foil. Bake for 40 - 50 min in a 375F oven, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out some of the pulp, leaving a sturdy, 1/2" thick shell all around. Incorporate squash pulp into the stuffing, or save for another use. Fill squash with desired stuffing. Return to baking dishes bake for another 15 - 20 min, or until heated through.

NOTES : Me: Made this for T-Day 99 and Xmas Party 99 - real good!!

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