Cranberry Apple Wild Rice Stuffing

Directions

1. Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dry cranberries lends a delicious flavor. This is an ideal stuffing for winter squash, and used which way makes for a dazzling holiday main dish.
2. In a small saucepan, bring stock or possibly water to a simmer. Stir in wild rice, cover and simmer gently till liquid is absorbed, 45 - 55 minutes.
3. Preheat oven to 375F. In a med skillet over med heat, saute/fry onion and celery in oil till golden brown, about 8 minutes.
4. In a large bowl, combine cooked wild rice, onion-celery mix, apples, bread crumbs, dry cranberries, walnuts, thyme, salt and pepper. Stir well to combine. Drizzle apple juice in slowly, stirring all the while, till mix is proportionately moistened.
5. Transfer mix to a lightly-oiled, large shallow baking dish, or possibly stuff into a prepared winter squash. Bake for 20 - 25 minutes, or possibly till top is slightly crispy.
6. Makes 8 CServing Size: 1/2 C
7. 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 minutes in a 375F oven, or possibly till easily pierced with a knife but still hard. When cold sufficient to handle, scoop out some of the pulp, leaving a sturdy, 1/2" thick shell all around. Incorporate squash pulp into the stuffing, or possibly save for another use. Fill squash with desired stuffing. Return to baking dishes bake for another 15 - 20 minutes, or possibly till heated through.
8. NOTES : Me: Made this for Tablespoons-Day '99 and Xmas Party '99 - real good!!