Harvest Stuffed Baked Apples

It's Fall Ya’ll! Right about now, the leaves are changing, it’s starting to get a bit cooler outside and best of all, it's apple picking season! While, I know you want to jump right into pumpkins, for me, apples are a Fall staple.

Growing up, my mom would always make baked apples by hollowing out the middle and filling them with butter, cinnamon and brown sugar. She’d bake them to perfection until the apples were perfectly soft and the skin was a little shriveled. I used her idea but changed it to a savory dish by stuffing them with sweet potatoes and stuffing!

PREP TIME: 20 minutes

COOK TIME: 60 minutes

MAKES 8 STUFFED APPLES

Ingredients:

-3 celery stalks (chopped)

-1/2 Spanish onion (chopped)

-1 sweet potato

-8 apples (I used Gala but you can use any type of apple)

-3 cups cooked stuffing (I used Brownberry Dry Stuffing Mix and cooked according to directions)

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Step#1

Start by making your stuffing according to package directions, or make your own if you so choose!

Step#2

Next, chop and sauté your celery and onion until translucent.

Step#3

Poke holes in your sweet potato and microwave for 7 minutes. Once cooked, peel and cut into the celery and onion mixture. Add three cups of your cooked stuffing.

Step#4

Using either a knife or apple corer, hollow out the middle of your apples, saving some of the apple pulp (but not the seeds). Stir that apple pulp right into your stuffing.

Step#5

Spoon your stuffing mixture into the hollowed out apples until filled to the top. You can pack it in good! Bake at 350 for 1 hour until flesh is easily pierced with a fork.

Fun Facts: Apple varieties range in size from a little larger than a cherry to as large as a grapefruit. The largest apple ever picked weighed 3 pounds.