Savory Baked Apples My Way Recipe

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Savory Baked Apples My Way

Annacia *


Savory baked apples have been around for a long time but I make them in a more healthy way. I must say that they really hit the spot in Fall. I like to serve baked winter squash slices and a salad with them.

P.S. When shopping try to get apples that will stand up straight for this recipe. You'll be glad you did, *wink*.

pinch tips: How to Clean and Season Wood Cutting Boards


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20 Min


40 Min




4 large
baking apples (rome, braeburn, gala or granny smith work well)
1/3 c
chopped pecans, plus 4 pecan halves
4 oz
vegeterian sausage patties, crumbled
1 medium
shallot - peeled and finely chopped
2 Tbsp
vegetable broth, low or non fat
2 tsp
white wine + 2 tbsp broth (or use all broth)
1 tsp
chopped fresh thyme or 1/8 teaspoon dried, crumbled
1/2 c
kale or chard leaf cut into fine shreds
1/2 slice
good quality multigrain bread
1/4 c
vegetable broth, low or non fat

Directions Step-By-Step

Preheat the oven to 350°F.

Put the chopped nuts on a parchment lined baking sheet.
Bake for 6 to 8 minutes, or until toasted and lightly golden.

Remove the baking sheet to cool, leaving the oven temperature at 350°F.
In a skillet, cook the shallots and 2 tablespoons broth over medium heat for 1 to 2 minutes , stirring occasionally and add the crumbled veggie sausage, Cook just until the shallots are tender-crisp. It should be less than a minute
Add the wine and 2 Tbsp broth, scraping up any browned bits into the liquid.

Stir in the thyme; cook for 30 seconds to infuse the flavor into the sauce.
Add in the greens, bread, chopped nuts, and stir until moistened and well mixed.

Set aside.
Cut a 1/2-inch slice off the top of each apple. Keep the lid's leaving the stem intact for looks if desired.
Cut the tops off the apples then remove and discard the core and seeds. Hollow out the apple to leave a 1/2-inch shell.

Roughly chop enough removed apple to measure 3/4 cups in total.

Stir the chopped apple into the stuffing mixture.
Spoon the stuffing into the apple shells.

Spoon 1 Tbsp broth onto each of the stuffed apples,

Place the apple tops over the stuffing.

Put the apples into a nonstick 9x 9 x 2-inch baking pan and cover with aluminum foil.
Bake for 25 to 30 minutes, or until the apples are tender but not mushy.

Finish with putting each apple on a plate and placing the lid slightly to one side, and place a toasted nut half on top of the exposed stuffing.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tag: Healthy