Recipe by Justin Chapple
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
- Makes 8 applesServings
- 4 apples, halved and cored
- 2 tbsp. melted butter
- 4 oz. crumbled uncooked Italian sausage
- 2 slices sourdough, cut into small cubes
- 1/4 cup chicken stock
- 1 egg, beaten
- Chopped fresh flat-leaf parsley, for garnish
Preheat the oven to 350°. Using a small sharp knife, score the cut sides of the apples in a crosshatch pattern. Arrange the apples in a muffin tin, cut-sides up. Brush with the butter. In a bowl, mix the next 4 ingredients; season. Mound the stuffing on the apples. Bake until the apples are tender and the sausage is cooked through, about 20 minutes. Broil until browned on top, about 5 minutes. Garnish with the parsley.