INGREDIENTS
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4 medium firm, crisp apples (about 1¾ pounds), such as Crimson Topaz or Honeycrisp
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2 tablespoons extra-virgin olive oil
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1 large shallot, finely chopped
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1 large clove garlic, finely chopped
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2 tablespoons brandy or apple cider
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1 teaspoon dried rubbed sage
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1 teaspoon poultry seasoning
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½ teaspoon salt
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½ teaspoon ground pepper
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8 ounces 93%-lean ground turkey
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8 ounces lean ground pork
INSTRUCTIONS
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Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
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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 ¼- to ½-inch-thick shell. Finely chop the flesh.
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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.
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Mix turkey and pork into the apple mixture. Stuff each apple half with about ⅓ cup of the mixture. Place the stuffed apples in the prepared baking dish.
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Bake until an instant-read thermometer inserted in the filling reaches 165°F, 35 to 40 minutes. Let cool for 5 minutes. Serve drizzled with any pan juices.
| Adapted from Eating Well