Stuffed Apples - Two Ways!!

When looking for apples for this one, look for apples that can take the heat: Braeburn, Gala, Empire. Savory is one way to bake, Sweet is the other.

Savory Ingredients:

4 Large Apples

6 oz. sweet pork or turkey sausage

1/3 C chopped onion

1/2 C cooked brown rice

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 T Olive oil

Dash ground black pepper

3/4 C Apple Juice

Sweet Ingredients:

4 Medium Apples

1/2 C chopped walnuts

1/4 C Raisins

1 T packed brown sugar

1/4 tsp ground cardamom (look it up - substitute if needed)

1/8 tsp ground nutmeg

4 tsp unsalted butter (yes, salted is okay)

1/2 C apple cider

1 T honey or maple syrup

1) Preheat oven to 375 F. Slice the tops off each apple and a thin slice from the bottom - allowing them to stand flat.Core the apples, starting from the stem end, using a melon baller or a small spoon, going to - but not through the bottom. Save the apple flesh.

2) Prepare the filling:

For the savory version, cook sausage and onion until sausage is browned, stirring meat to break it up. Drain fat. In a bowl combine sausage mixture, rice, rosemary, thyme, oil, pepper, and 1/2 C chopped apple flesh.

For the sweet version, mix walnuts, raisins, brown sugar, cardamom, and nutmeg. Set aside.

3) Place apples in a 2 qt square baking dish. Fill with sweet or savor mixture. Top sweet mixture with 1 tsp butter. Pour apple juice into baking dish of savory mixture; use cider and honey for sweet mixture.

4) Bake savory apples uncovered for 30-40 minutes.

Bake sweet ones, covered, for 25 minutes. Then remove foil and return to oven for another 20 minutes. Drizzle both with cooking liquid.