BAKED APPLES WITH SAUSAGE STUFFING Serves 6–12
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.
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)
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.