Savory Baked Apples Recipes

Steps:

• Preheat oven to 350 degrees. In a skillet over a low flame, saute onion in the butter for 5 minutes. Add pork and spices and cook slowly for 12 minutes. Stir in nuts. Peel, core and mince one apple; add to the meat mixture and remove from flame.
• Core remaining apples and stuff with the pork mixture. Put stuffed apples in a shallow baking dish. Warm the cider and pour around the apples. Put apples in oven and bake for 40 minutes. Remove and, if serving later, cover the baking dish with foil. Apples can be reheated in a 350-degree oven for 5 minutes or served at room temperature.

Steps:

• Heat oven to 375°F.
• Core apples to within 1/2 inch of bottom. Peel 1-inch strip of skin from around middle of each apple, or peel upper half of each apple to prevent splitting. Place apples in ungreased glass baking dish.
• Place 1 teaspoon to 1 tablespoon sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.
• Bake 30 to 40 minutes or until apples are tender when pierced with a fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples several times during baking if desired.

Steps:

• Preheat an oven to 375°F.
• Peel, core and chop 1 apple into 1/3-inch pieces. Set aside.
• Cut one-fourth off the top of the remaining apples and discard the tops. Using a melon baller or a spoon, hollow out the apples, leaving 1/3 inch of the flesh on the inside. Set aside.
• In a large sauté pan over medium-high heat, warm the olive oil. Add the sausage and cook, stirring occasionally and breaking up the sausage with a wooden spoon, until browned, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
• In the same pan, combine the celery, onion and chopped apple and sauté until tender, 3 to 5 minutes. Add the celery mixture, the thyme, sage, parsley and bread cubes to the bowl with the sausage, season with salt and pepper and stir to combine. Spoon the stuffing into the apples, packing it lightly. Arrange the apples in a baking dish and cover with aluminum foil.
• Bake for 45 minutes, then remove the foil and continue baking until the apples are tender and the stuffing is golden on top, 15 to 20 minutes more. Serve immediately.

Steps:

• 1. In a large pan or skillet over medium-high heat, melt butter and sauté onion and celery until softened. 6-8 minutes. Season generously with salt and pepper. 2. Add sausage and cook, breaking sausage up as you go, until browned and cooked through. Season with salt and pepper. 3. Transfer sausage mixture to a large bowl, then add in stuffing mix and dried cranberries. Pour in 1 1/4 cups chicken broth and stir until everything is combined and just moistened. 4. Preheat oven to 350º F. 5. To prepare apples: cut off the tops of each one, then take a tablespoon or melon baller and scoop out the core, making sure to leave at least 1/4-inch around the bottom and sides. 6. Spoon sausage stuffing mixture into cored apples, then transfer to a large baking dish. Pour remaining 1/4 cup chicken broth over the apples, then remaining 1/4 cup into the bottom of baking dish. 7. Place dish in oven and bake for 30-35 minutes, or until stuffing has browned and apples are tender. 8. Remove from oven and serve hot.

Steps:

• Remove the core of the apples with an apple corer or small knife, leaving about 1/2" at the base.
• Peel the top one third with a vegetable peeler or sharp knife.
• Place apples in an 8" square baking dish or in another ovenproof pan that holds them snugly.
• Place 1 tbsp.
• raisins in each apple.
• In a small bowl combine brown sugar with cinnamon and add 1 tbsp mixture to each apple.
• Place 1 small piece of butter in each apple.
• Combine syrup with apple juice in a small bowl and pour over and around apples.
• Bake in a preheated 350F oven for 45-55 minutes or until apples are very tender.
• Baste a few times during baking.

Steps:

• Core apples, leaving bottoms intact. In a medium bowl, combine the brown rice and next 8 ingredients; mix well. Fill each apple with about 2 tablespoons filling, packing it well. Place the stuffed apples in a greased 4-quart slow cooker. Pour in the apple juice and chili sauce. Cover and cook on high until the apples are soft, 1-1/2 to 2 hours. Spoon liquid over each apple serving.