BAKED APPLES WITH SAUSAGE STUFF­ING Serves 6–12

Country Sampler Autumn Decorating SIP 2018 - - Inside - RECIPE AND PHO­TO­GRAPH COURTESY OF CAMILLE GA­BEL OF GROWINGUPGABEL.COM.

This sa­vory side dish will make a de­light­ful state­ment on your Thanks­giv­ing ta­ble. Since Camille Ga­bel of Grow­ing Up Ga­bel prefers her stuff­ing with sausage and apples, she gave it a twist by putting the sausage stuff­ing right in the apples! She sug­gests us­ing a va­ri­ety of apples for pops of color.

IN­GRE­DI­ENTS

1 ta­ble­spoon oil or but­ter

1 cel­ery stalk, diced

¼ cup finely diced onion

½ pack­age sausage

1 box stuff­ing mix

1¼ cup chicken broth (or the same

amount of wa­ter called for on the

in­struc­tions for the stuff­ing)

6–12 apples (Granny Smith,

Golden De­li­cious, and Red De­li­cious

va­ri­eties are best)

IN­STRUC­TIONS

1. Pre­heat oven to 350°F.

2. Heat the oil in a medium or large skil­let over medium heat. Add the cel­ery and the onion and cook un­til soft­ened, about 2–3 min­utes.

3. Add the sausage to the skil­let and cook thor­oughly, mak­ing sure to break it up into crum­bles. Re­move from heat.

4. In a large bowl, stir to­gether stuff­ing mix and sausage mix­ture. Sub­sti­tute chicken broth for the wa­ter called for in the stuff­ing mix in­struc­tions.

5. Stir the mix­ture to­gether so that the stuff­ing is soft and moist. Feel free to add a lit­tle more broth if needed. Set the mix aside.

6. Pre­pare the apples by slic­ing off the top of each ap­ple. Use a spoon or melon baller to care­fully scoop out the en­tire core of the ap­ple. Re­peat for ev­ery ap­ple.

7. Spoon stuff­ing into the apples and place in a high-sided bak­ing dish.

8. Once all the apples are stuffed and placed in the dish, care­fully pour an ad­di­tional ¼–½ cup of broth over the apples. Add an­other ¼ cup to the bot­tom of the dish.

9. Bake un­cov­ered for about 30 min­utes or un­til the apples are soft­ened but not fall­ing apart. If you don’t want the stuff­ing to brown, cover the dish while bak­ing.

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