Baked Apples with Sausage, Rosemary and Pine Nut Stuffing

Filled with a sausage, pine nut and rosemary stuffing and are perfect served with roast chicken.

  • Yields
    6 servings
  • Prep Time
    15 min
  • Cook Time
    50 min

Ingredients

  • RubyFrost apples - 6 Apples
  • Italian sausage, cooked, chopped or crumbled - 1/2 Lb.
  • Bread, fresh, cubed - 1 Cup
  • Pine nuts - 3 tbsp.
  • Rosemary, fresh, chopped - 1 tbsp.
  • Olive Oil - 1/2 tsp.

Instructions

  1. Preheat the oven to 350ºF.
  2. In a medium bowl combine the sausage, bread crumbs, pine nuts and rosemary.
  3. Cut the top third off of an apple.
  4. Use 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.
  5. Repeat with remaining apples
  6. Arrange apples in a baking dish
  7. Divide the sausage mixture among the apples, squashing it gently so that it all fits.
  8. The stuffing will be mounded above the apples
  9. Drizzle each mound of stuffing with ¼ teaspoon of the olive oil.
  10. Bake until the apples are tender, 50-60 minutes
  11. Use a metal spatula to lift apples out of the baking dish and onto a serving plate.