Our stuffed apples recipe makes great addition to the Christmas day spread or an exciting side-dish for a Sunday roast.
Serve alongside our roast turkey with a sausage, pancetta and apricot stuffing.
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Ingredients
- ½ tbsp olive oil
- 40g unsalted butter, plus extra for frying
- ½ onion, finely chopped
- 80g cooked and peeled chestnuts
- 4 tbsp fresh breadcrumbs
- 2 tbsp chopped fresh parsley,
- A few fresh thyme sprigs, leaves picked
- 10 fresh sage leaves, finely shredded
- Good grating of nutmeg
- Finely grated zest of ½ lemon
- 8 eating apples (such as English braeburn)
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Method
- Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil and a knob of butter in a frying pan over a low heat, then add the onion and soften for 10 minutes. Roughly chop the chestnuts, then place in a bowl along with the breadcrumbs, herbs, nutmeg and lemon zest. Add the onion to the bowl along with some seasoning and the butter from the pan. Mix until well combined.
- Carefully core each apple and score a line around the middle (to prevent the skin splitting). Spoon stuffing into each cavity, piling it up slightly, then place the apples in a lightly greased baking tin.
- Top each apple with a little of the butter, then bake for 20 minutes or until tender. Remove from the oven and serve.
Nutrition
- 167kcals Calories
- 6.1g (3.2g saturated), Fat
- 1.9g Protein
- 25.9g (18.1g sugars), Carbs
- 4.7g Fibre
- 0.2g Salt
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