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1 h 45 m
“In this healthy stuffed apple recipe, sage and poultry seasoning flavor the homemade turkey-and-pork sausage. Serve the stuffed apples for dinner with a salad or scramble some eggs while they cool and call it brunch.”
4 medium firm, crisp apples (about 1¾ pounds), such as Braeburn or Honeycrisp
2 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
1 large clove garlic, finely chopped
2 tablespoons brandy or apple cider
1 teaspoon dried rubbed sage
1 teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon ground pepper
8 ounces 93%-lean ground turkey
8 ounces lean ground pork (see Tip)
1Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
2Cut apples in half through the stem. Cut a tiny slice off the uncut side so the halves lie flat, if necessary. Using a melon baller or spoon, discard the core and seeds, then remove most of the apple flesh, leaving a ¼- to ½-inch-thick shell. Finely chop the flesh.
3Heat oil, shallot and garlic in a large skillet over medium heat. Cook, stirring, until it starts to sizzle. Add the chopped apple and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large shallow bowl and stir in brandy (or cider), sage, poultry seasoning, salt and pepper. Let cool for 10 minutes.
4Mix turkey and pork into the apple mixture. Stuff each apple half with about ⅓ cup of the mixture. Place the stuffed apples in the prepared baking dish.
5Bake until an instant-read thermometer inserted in the filling reaches 165°F, 35 to 40 minutes. Let cool for 5 minutes. Serve drizzled with any pan juices.
Depending on your supermarket, it might be hard to find a lean option for ground pork. But it's easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.