savory baked apples my way
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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
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4 lgbaking apples (rome, braeburn, gala or granny smith work well)
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1/3 cchopped pecans, plus 4 pecan halves
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4 ozvegeterian sausage patties, crumbled
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1 mdshallot - peeled and finely chopped
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2 Tbspvegetable broth, low or non fat
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2 tspwhite wine + 2 tbsp broth (or use all broth)
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1 tspchopped fresh thyme or 1/8 teaspoon dried, crumbled
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1/2 ckale or chard leaf cut into fine shreds
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1/2 slicegood quality multigrain bread
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1/4 cvegetable broth, low or non fat
How To Make savory baked apples my way
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1Preheat 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.
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2In 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
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3Add 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.
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4Add in the greens, bread, chopped nuts, and stir until moistened and well mixed. Set aside.
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5Cut a 1/2-inch slice off the top of each apple. Keep the lid's leaving the stem intact for looks if desired.
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6Cut 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.
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7Spoon 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.
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8Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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