I’ve entered a local cooking contest a few years in a row now, and this gem of a recipe happens to be an award-winner for the main entree category. The glorious scent of apples baking with maple syrup will give you all the fall feels, so get out your favorite football hoodie and start coring some apples. It is ideal for dinner, but the maple syrup flavor makes left overs suitable for breakfast too.
Sausage Stuffed Apples
- 6 crisp apples, cored and hollowed (discard the seeds, save the flesh!)
- 1 1/2 celery stalks, chopped
- 1/2 onion, chopped
- 1 Tbsp sage
- 1 Tbsp oregano
- 1/2 lb organic pasture-raised mild pork sausage
- 1/3 cup maple syrup
- 1/2 cup crushed walnuts
Preheat oven to 350. Using an apple corer or grapefruit spoon, hallow out the flesh of 6 apples, discarding the seed and core, and setting aside the remaining white flesh. Brown sausage in a large skillet along with celery, onion, sage, oregano, and reserved apple flesh. Cook until tender. Add maple syrup and walnuts to the skillet and mix thoroughly. Stuff sausage mix into the hollowed apples and bake for 45 minutes or until the apples are tender.
Left with extra sausage stuffing? Load up an egg crepe or top a scrambled egg with the mixture for a re-purposed breakfast!
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018