Salt Baked Stuffed Apples Recipes
SAVOURY BAKED STUFFED APPLES
This is not a dessert - but a yummy side to accompany the traditional turkey or even a pork roast. Ever so slightly adapted to include my favourite stuffing aromatic - sage!
Provided by evelynathens
Categories Christmas
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an oven to 375°F.
- Peel, core and chop 1 apple into 1/3-inch pieces. Set aside.
- Cut one-fourth off the top of the remaining apples and discard the tops. Using a melon baller or a spoon, hollow out the apples, leaving 1/3 inch of the flesh on the inside. Set aside.
- In a large sauté pan over medium-high heat, warm the olive oil. Add the sausage and cook, stirring occasionally and breaking up the sausage with a wooden spoon, until browned, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
- In the same pan, combine the celery, onion and chopped apple and sauté until tender, 3 to 5 minutes. Add the celery mixture, the thyme, sage, parsley and bread cubes to the bowl with the sausage, season with salt and pepper and stir to combine. Spoon the stuffing into the apples, packing it lightly. Arrange the apples in a baking dish and cover with aluminum foil.
- Bake for 45 minutes, then remove the foil and continue baking until the apples are tender and the stuffing is golden on top, 15 to 20 minutes more. Serve immediately.
Nutrition Facts : Calories 648.9, Fat 43.2, SaturatedFat 13.4, Cholesterol 118.2, Sodium 1220.5, Carbohydrate 35.5, Fiber 4.8, Sugar 18.4, Protein 29.7
EASIEST EVER BAKED STUFFED APPLES
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees F.
- Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.
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- Core each apple, leaving the bottom of the apple intact. Use a small melon baller or spoon to scoop out a little bit of the top and inside flesh to form a cavity. Alternately: Halve each apple lengthwise and use a melon baller or small spoon to scoop out the core and form a cavity.
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