savory baked apples my way

Name: Savory Baked Apples My Way
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Canadian
Ingredients: 4 large baking apples (rome, braeburn, gala or granny smith work well); 1/3 cup(s) chopped pecans, plus 4 pecan halves; 4 ounce(s) vegeterian sausage patties, crumbled; 1 medium shallot - peeled and finely chopped; 2 tablespoon(s) vegetable broth, low or non fat; 2 teaspoon(s) white wine + 2 tbsp broth (or use all broth); 1 teaspoon(s) chopped fresh thyme or 1/8 teaspoon dried, crumbled; 1/2 cup(s) kale or chard leaf cut into fine shreds; 1/2 slice(s) good quality multigrain bread; 1/4 cup(s) vegetable broth, low or non fat

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Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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*.

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yield 4 serving(s)

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For savory baked apples my way

4 lg

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 md

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

How To Make savory baked apples my way

1
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.

2
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
3
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.
4
Add in the greens, bread, chopped nuts, and stir until moistened and well mixed. Set aside.
5
Cut a 1/2-inch slice off the top of each apple. Keep the lid's leaving the stem intact for looks if desired.
6
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.
7
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.
8
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.
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