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.