4 miniature pumpkins
1/4 cup apple juice
1/2 cup chopped sweet onion, such as Vidalia
1/4 cup diced celery
2 Tbsp. minced parsley
1/2 cup dried cranberries
2 cups cooked wild rice
1 cup defatted stock
Slice 1 inch off top of pumpkins, leaving seeds intact. Cover large baking sheet with foil and place pumpkins, cut sides down, on sheet. Bake at 350 degrees 25 minutes. Let cool, then scoop out seeds. Place pumpkins on baking sheet, cut sides up.
In 10-inch nonstick skillet, heat juice to bubbling over medium-high heat. Add onion and celery and cook, stirring frequently, until soft but not browned, 5 minutes. Remove from heat. Stir in parsley, cranberries, rice and stock. Stuff into pumpkin cavities.
Bake at 350 degrees 20 minutes.