Savoury Stuffed Apples

February is Apple month and we’ve put together some great apple recipes to help celebrate all month long. First up are these Savoury Baked Apples, made with pork sausage and Apple Chutney. They make a great side dish for roast chicken or pork, and can easily be made up to 24 hours ahead, then just pop them in the oven with your roast.

Savoury Stuffed Apples
Serves 4
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 4 Fuji apples (or other good baking apples)
  2. 2 Italian sausage links
  3. 1 cup cubed fresh bread
  4. 1/4 cup TASTE OF THE OKANAGAN APPLE CHUTNEY
  5. 3 Tbsp. pine nuts
  6. 1 Tbsp. chopped fresh rosemary
  7. Olive Oil
Instructions
  1. Preheat the oven to 350ºF.
  2. Remove sausage from casings and break apart in a medium bowl.
  3. Add bread, TASTE OF THE OKANAGAN APPLE CHUTNEY, pine nuts and rosemary.
  4. Cut the top quarter off of an apple. Use a spoon or a melon baller to scoop out the core of the apple along with some of the flesh, leaving ¼ to ½ inch around the edges. Repeat with remaining apples. Arrange apples in a baking dish.
  5. Divide the sausage mixture among the apples, squashing it gently so that it all fits. The stuffing will be mounded above the apples. Drizzle each mound of stuffing with ¼ teaspoon of olive oil.
  6. Bake until the apples are tender, 50-60 minutes.
Notes
  1. If you wish to save the apple tops, bake them separately so that the stuffing gets crispy. Add the apple tops back when serving.
Taste of the Okanagan Specialty Foods https://tasteoftheokanagan.com/

Author

Kelly Hale

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