Recipes

begin by slicing the tops of the apples off and coring the inside with an ice cream scoop to be left with an apple “shell” or “boat”. Save the apple content for the stuffing, chopping roughly and discarding any of the core/ seeds.

In a large skillet, brown your pork sausage and remove from pan once thoroughly cooked. Add your onion, celery and apple to the same pan to cook in the pork drippings until tender, about 5 minutes.

Return the cooked sausage to the skillet and add the stuffing contents, adding enough chicken broth as directed on the box (about 1.5 cups).

Spoon and stuff the stuffing into the apple boats until full.

Arrange stuffed apples in a baking dish and add just enough water to the bottom of the baking dish so that it’s covered in water. Bake at 350F for about 25-30 minutes. Until apples feel fork tender.