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Savory Stuffed Apples with Apple Cider Reduction

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Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6

Equipment

  • Apple corer
  • Melon baller
  • 6 slot muffin tin
  • Foil
  • Large saute pan
  • Small sauce pan

Ingredients

For the apples:

  • 6 Honeycrisp or Braeburn apples
  • 1 tbsp olive oil or spray olive oil

For the filling:

  • 2 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 shallot, finely chopped
  • salt and pepper
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh thyme
  • 1 pound ground turkey
  • 1 ½ cups prepared long-grain wild rice (for a time-saver, you can get pre-cooked wild rice, just check for your allergens before using)

For the apple cider reduction:

  • 2 cups apple cider

Optional garnish:

  • Fresh thyme sprigs

Instructions

  • Preheat the oven to 350 degrees F.

Prepare the apples:

  • Using the apple corer, remove cores from apples.
  • Carefully scoop more of the apple flesh out from the center of the apple using a melon baller or small spoon, being careful not to remove so much that the skin breaks. Begin at the top and leave approximately ½ inch of flesh on the inside of the apple to accommodate about ¼ cup of filling. 
  • Place each apple on a 6-inch square piece of foil, then wrap sides but leave the tops of the apples open.
  • Place foil-wrapped apples into the muffin tin slots (this helps hold the apples upright as you fill them and as they bake.)
  • Spray or brush the insides and tops of each apple with a little bit of olive oil.

Make the filling and stuff the apples:

  • Heat 2 tbsp olive oil over medium heat in a large saute pan.
  • Add garlic and shallot and cook, stirring often, until onions are soft and translucent, about 2 minutes.
  • Add salt, pepper, sage and thyme and cook for another minute.
  • Add ground turkey and break it up into small pieces as it cooks, stirring often until the turkey is cooked through but not yet brown, about 10 minutes.
  • Stir in prepared wild rice until it is distributed evenly throughout.
  • Carefully spoon about ¼ cup of the turkey filling into each apple, filling each one all the way to the top.
  • Place muffin tin into preheated oven for about 50 minutes, until apples are soft but not wrinkled or brown.

Make the apple cider reduction:

  • *Note: the reduction has to be used immediately or it will harden.
  • When there are about 20 minutes left on the cook time for the stuffed apples, pour 2 cups of apple cider into a small saucepan.
  • Bring to a boil and stir occasionally, allowing to simmer over medium-high heat and reduce for about 40 minutes.
  • The end result will be dark brown and resemble the consistency of caramel.

Assemble the final dish:

  • When stuffed apples are done cooking, remove them from the oven and allow to cool slightly for a minute or two.
  • Remove each foil-wrapped apple to a plate or bowl and carefully remove foil.
  • Drizzle with apple cider reduction and garnish with fresh thyme sprigs. Serve!