Description
Apples are better for a lot more than slices.
Ingredients
Scale
- 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 lb ground turkey
- 1 ½ cups prepared long-grain wild rice (for a time-saver, you can get the prepared 365 brand Long Grain Brown & Wild Rice from Whole Foods and just use it straight from the bag)
For the apple cider reduction (optional):
- 2 cups apple cider
- Optional garnish: Fresh sprigs of thyme
Instructions
Preheat 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 the 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!