Last week, I was all about fall flavors ESPECIALLY apples. I go ga-ga for apples, specifically Granny Smiths. There’s something about the tartness that I just love. So naturally I looked for recipes and noticed there were many dessert recipes. I thought to myself, why not switch it up and make a dinner dish out of it? So I pretty much… thought up flavors I love and just… bought a few things and threw it together. I have a ROUGH recipe so you can do what I did. So I can make this again since we loved it!
What is this recipe? Stuffed apples. Sausage stuffed apples. We used chicken sausage but you could use whatever you prefer. Pork sausage will taste AMAZING in this recipe!
Okay, here goes:
4 apples (I used Granny Smiths), cut in 1/2, scoop out insides and mince the insides into a separate bowl
1 stalk celery, minced
1 TBSP rosemary, chopped
1 TBSP oregano, minced
4 garlic cloves, minced (I used black garlic, a delicious find in a co-op in Burlington, Vermont!)
*1 package cooked sausage (I used Aidell’s Chicken Apple Sausage), minced
2 TBSP olive oil
salt and pepper to taste
1.) Preheat oven to 350 degrees.
2.) After the apples have been cut in halves and scooped out, place the skins (which will act as bowls for this recipe) and place in a greased glass plan. Also lightly spray olive oil over the apples.
3.) In a medium mixing bowl, place 1/2 of the minced apple insides**, sausage, celery, rosemary, oregano, garlic, olive oil, salt, and pepper. Combine well.
4.) Spoon mixture into apples. Try to stuff as much as possible. If any spills over into the glass pan, that’s okay! Once the apples have been filled, pour the rest of the mixture around the apples in the glass pan.
5.) Bake for 20-25 minutes until apples have soften.
6.) Serve with greens (we had kale on the side, yum! Balances out the sweetness, savory and tartness of the apple dish)
*If the sausages are raw, just cut them up in slices and cook until ready then mince as the recipe calls for.
**I used the rest of the apple insides to create an apple crisp type of dish. Yum!
Please feel free to mess around with this recipe! A recipe is never final it’s always up to a person’s taste. If I cooked this for my mother, I’ll omit the rosemary and add more thyme and maybe even sautéed shallots. She’s not a fan of rosemary, not the way I am.
One thing I do recommend: cook within the season. If there’s an abundance of apples, take advantage of it! I’m already looking forward to my dinner on Thursday night which will include butternut squash.
What’s your favorite fall recipe?