Apples stuffed with chestnut and sage
- December 2011
- Serves 6-8
- Takes 30 minutes to make, 30 minutes to cook
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.
- 6.1g (3.2g saturated),
- 25.9g (18.1g sugars),
Keep the prepared stuffing in a freezer bag or sealable container for up to 3 days in the fridge. On Christmas morning, assemble and stuff the apples, cover loosely with a clean tea towel and leave in a cool place (outside if there’s no space elsewhere) until ready to cook. Or, freeze the stuffing (without the herbs) in a freezer bag for up to 6 months. Defrost at room temperature overnight, add the herbs and continue with step 2.
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