I saw this recipe, wanted to make it immediately, and then lucked out when we randomly got a free box of Stovetop stuffing. Perfect! The only problem I had was that there were only tiny apples at the supermarket. I think if you can get bigger apples, it’ll be way easier to scoop them out, and they’ll make better bowls.

Ingredients:

• 1 6 ounce package cornbread stuffing mix
• 1/2 pound ground pork sausage, loose not links
• 1 tablespoon lemon juice
• 1/4 cup cold water
• 5 Rome apples (or 6 tiny apples)
• 1 medium-size sweet onion, chopped
• 1 1/2 tablespoons chopped fresh parsley
• 1 cup cider vinegar

Prepare the stuffing according to the package directions, then set aside. Cook the sausage in a large skillet over medium high heat until no longer pink, and set aside. You can dump them both in the same bowl if you’re low on counter space.

Stir together the lemon juice and water.

Cut the apples in half, from the top down. Using a sharp, pointy knife, cut out the insides of the apple, leaving a 1/4″ shell. You might also find a grapefruit spoon helpful. As you hollow out each half, brush the cut edges and inside with the lemon juice mixture to help prevent browning.

Preheat the oven to 350 degrees. Chop the apple insides into small pieces, discarding seeds and cores, then combine with the chopped onion in the pan you cooked the sausage in. Saute 6-8 minutes, until onion is tender.

Stir together the apples and onions with the sausage and stuffing, adding the parsley as well.

Crumple strips of tin foil into rings.

Dump any excess lemon-water out of the apple shells, then put each on a foil ring in a baking pan.

Spoon the stuffing mixture into the apples, piling it up as high as is stable.

You’re supposed to pour the cup of cider vinegar into the bottom of the pan, to steam while they bake. I forgot to do this, and don’t know how much it adds. I’ve been asked to make this again, though, so will maybe find out soon!

Spoon any extra stuffing into a loaf pan or 8X8″ baking dish.

Bake apples and extra stuffing 30-40 minutes, until apples are tender.

Delicious! I really liked the filling, and the apples cups were fun.

Cornbread and Sausage Stuffed Apples

From MyRecipes.com.

• 1 6 ounce package cornbread stuffing mix
• 1/2 pound ground pork sausage, loose not links
• 1 tablespoon lemon juice
• 1/4 cup cold water
• 5 Rome apples (or 6 tiny apples)
• 1 medium-size sweet onion, chopped
• 1 1/2 tablespoons chopped fresh parsley
• 1 cup cider vinegar

Prepare the stuffing according to the package directions, then set aside. Cook the sausage in a large skillet over medium high heat until no longer pink, and set aside. Stir together the lemon juice and water.

Cut the apples in half, from the top down. Using a sharp, pointy knife, cut out the insides of the apple, leaving a 1/4″ shell. You might also find a grapefruit spoon helpful. As you hollow out each half, brush the cut edges and inside with the lemon juice mixture to help prevent browning.

Preheat the oven to 350 degrees.

Chop the apple insides into small pieces, discarding seeds and cores, then combine with the chopped onion in the pan you cooked the sausage in. Saute 6-8 minutes, until onion is tender. Stir together the apples and onions with the sausage and stuffing, adding the parsley as well.

Crumple strips of tin foil into rings.

Dump any excess lemon-water out of the apple shells, then put each on a foil ring in a baking pan. Spoon the stuffing mixture into the apples, piling it up as high as is stable. Pour the cup of cider vinegar into the bottom of the pan. Spoon any extra stuffing into a loaf pan or 8X8″ baking dish. Bake 30-40 minutes, until apples are tender.