Sausage-Stuffed Apples

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.

Cook Time:
25 mins
Additional Time:
1 hr 20 mins
Total Time:
1 hr 45 mins
4 servings


  • 4 medium firm, crisp apples (about 1 3/4 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)


  1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  2. Cut 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 1/4- to 1/2-inch-thick shell. Finely chop the flesh.

  3. Heat 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.

  4. Mix turkey and pork into the apple mixture. Stuff each apple half with about 1/3 cup of the mixture. Place the stuffed apples in the prepared baking dish.

  5. Bake until an instant-read thermometer inserted in the filling reaches 165 degrees 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.

Nutrition Facts (per serving)

329 Calories
14g Fat
27g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 stuffed halves
Calories 329
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 5g 16%
Total Sugars 19g
Protein 23g 46%
Total Fat 14g 18%
Saturated Fat 3g 17%
Cholesterol 65mg 22%
Vitamin A 209IU 4%
Vitamin C 9mg 10%
Folate 9mcg 2%
Sodium 382mg 17%
Calcium 30mg 2%
Iron 2mg 10%
Magnesium 20mg 5%
Potassium 475mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles