Place crumbled foil around apple cups in baking dish to prevent them from tipping.
1 (6-oz.) package cornbread stuffing mix
1/2 (1-lb.) package ground pork sausage
1 tablespoon lemon juice
5 Rome apples
1 medium-size sweet onion, chopped
1 1/2 tablespoons chopped fresh parsley
1 cup cider vinegar
Garnishes: apple peel strips, fresh parsley sprigs
How to Make It
Prepare stuffing mix according to package directions.
Cook sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels.
Stir together lemon juice and 1/4 cup water.
Cut apples in half, cutting through stem and bottom ends. Carefully scoop out apple pulp and cores into a bowl, leaving a 1/4-inch shell. Rub lemon juice mixture evenly onto cut sides of apple shells. Remove and discard seeds and cores from apple pulp; chop pulp.
Sauté onion and apple pulp in hot drippings over medium-high heat 6 to 8 minutes or until liquid evaporates and onion is tender.
Stir together stuffing, apple mixture, sausage, and parsley in a large bowl. Spoon stuffing mixture evenly in apple shells (about 1/2 cup stuffing per apple shell). Place apples in a 13- x 9-inch baking dish, and pour 1 cup cider vinegar around apples in dish.
Bake at 350° for 30 to 40 minutes or until apples are tender. Garnish, if desired. Serve immediately.
Note: For testing purposes only, we used Stove Top Cornbread Stuffing Mix.
Just made this recipe
-- more or less, with substitutions based on ingredients on hand,
using Cortland apples, Pepperidge Farm cornbread stuffing mix, and (precooked)
chicken andouille sausage. Also omitted the vinegar in the baking dish,
preferring to use the leftover lemon water further diluted. We thought
the flavors were delicious. Sweet, but just from the apples; savory, but
not with any one seasoning predominating; soft and moist inside, drier and
almost toasted on top. Using Cortlands I was concerned they would
collapse or be mushy inside, but it wasn't a problem. The saltiness is
the only downside. I agree with the reviewer who found the recipe salty
due to the stuffing mix, but unless you can find a lower-sodium mix, that's the
price you pay for convenience.
This was the first recipe flop we've had in a long time. The prepackaged stuffing made the dish incredibly salty, and the "Stove Top" flavor overwhelmed everything. Perhaps cutting the stuffing in half might have helped, but we really didn't like this enough to try making it again.
I made just the stuffing last night for a dinner party and it was a huge hit. I made a few subsitutions. Instead of ground pork, I used sweet apple chicken sausage that I sliced and then quartered, and instead of the apple pulp, I used chopped apples that I sauteed with the sausage to mix in with the stuffing. Everyone loved it, and there were no leftovers. This will become my new stuffing recipie.
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