Savory Rice Stuffed Apples Recipes

SAVORY RICE-STUFFED APPLES

Steps:

• Core apples, leaving bottoms intact. In a medium bowl, combine the brown rice and next 8 ingredients; mix well. Fill each apple with about 2 tablespoons filling, packing it well. Place the stuffed apples in a greased 4-quart slow cooker. Pour in the apple juice and chili sauce. Cover and cook on high until the apples are soft, 1-1/2 to 2 hours. Spoon liquid over each apple serving.

EASIEST EVER BAKED STUFFED APPLES

Steps:

• Heat the oven to 425 degrees F.
• Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

SAVORY BAKED APPLES

Steps:

• Preheat oven to 350 degrees. In a skillet over a low flame, saute onion in the butter for 5 minutes. Add pork and spices and cook slowly for 12 minutes. Stir in nuts. Peel, core and mince one apple; add to the meat mixture and remove from flame.
• Core remaining apples and stuff with the pork mixture. Put stuffed apples in a shallow baking dish. Warm the cider and pour around the apples. Put apples in oven and bake for 40 minutes. Remove and, if serving later, cover the baking dish with foil. Apples can be reheated in a 350-degree oven for 5 minutes or served at room temperature.

SAVOURY BAKED STUFFED APPLES

Steps:

• Preheat an oven to 375°F.
• Peel, core and chop 1 apple into 1/3-inch pieces. Set aside.
• Cut one-fourth off the top of the remaining apples and discard the tops. Using a melon baller or a spoon, hollow out the apples, leaving 1/3 inch of the flesh on the inside. Set aside.
• In a large sauté pan over medium-high heat, warm the olive oil. Add the sausage and cook, stirring occasionally and breaking up the sausage with a wooden spoon, until browned, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
• In the same pan, combine the celery, onion and chopped apple and sauté until tender, 3 to 5 minutes. Add the celery mixture, the thyme, sage, parsley and bread cubes to the bowl with the sausage, season with salt and pepper and stir to combine. Spoon the stuffing into the apples, packing it lightly. Arrange the apples in a baking dish and cover with aluminum foil.
• Bake for 45 minutes, then remove the foil and continue baking until the apples are tender and the stuffing is golden on top, 15 to 20 minutes more. Serve immediately.

SALT-BAKED STUFFED APPLES

Steps:

• Heat oven to 450 degrees. Squeeze lemon juice into a medium bowl filled with cold water. Using a sharp knife, remove stem from each apple. Using a melon baller, remove cores and hollow out apples until walls are about 3/4 inch thick. Place apples in water.
• Place walnuts on a baking pan; toast until fragrant and golden, 5 to 7 minutes. Let the walnuts cool, and roughly chop.
• Place walnuts, cranberries, ginger, apricots, sugar, cinnamon, and nutmeg in a bowl.
• Drain apples; spoon walnut filling into each cavity, packing fairly tightly. Place apples in a baking dish just large enough to hold them all. Add salt, being careful not to get any salt in the filling; fill until the salt covers the apples up to where the filling begins. Cover with a sheet of aluminum foil.
• Bake until apples are tender and start to pull away from salt, 25 to 30 minutes. Let cool slightly. Remove apples from salt; serve.

BAKED STUFFED APPLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
• Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
• Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

SWEET 'N' SAVORY APPLE STUFFING

Steps:

• In a large skillet, cook the apple, celery, onion, parsley, green onions and celery leaves in butter until tender. Add the fruit mix, cranberries, pecans, poultry seasoning, salt, sage and pepper. Stir in the broth, water and stuffing. Toss to coat., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through and lightly browned.

SAVORY STUFFED BAKED APPLES RECIPE - (4.5/5)

Steps:

• 1. In a large pan or skillet over medium-high heat, melt butter and sauté onion and celery until softened. 6-8 minutes. Season generously with salt and pepper. 2. Add sausage and cook, breaking sausage up as you go, until browned and cooked through. Season with salt and pepper. 3. Transfer sausage mixture to a large bowl, then add in stuffing mix and dried cranberries. Pour in 1 1/4 cups chicken broth and stir until everything is combined and just moistened. 4. Preheat oven to 350º F. 5. To prepare apples: cut off the tops of each one, then take a tablespoon or melon baller and scoop out the core, making sure to leave at least 1/4-inch around the bottom and sides. 6. Spoon sausage stuffing mixture into cored apples, then transfer to a large baking dish. Pour remaining 1/4 cup chicken broth over the apples, then remaining 1/4 cup into the bottom of baking dish. 7. Place dish in oven and bake for 30-35 minutes, or until stuffing has browned and apples are tender. 8. Remove from oven and serve hot.