These sausage-stuffed side dish apples could almost be dessert, thanks to the delicious drizzle of maple-orange syrup.

Recipe by Oxmoor House May 2002


Recipe Summary test

8 servings


Ingredient Checklist


Instructions Checklist
  • Brown sausage in a large skillet, stirring until it crumbles and is no longer pink; drain well on paper towels.

  • Combine sausage, 1/2 cup maple syrup, pecans, 1/4 cup orange marmalade, and raisins in a large bowl; toss well, and set aside.

  • Stir together remaining 1/2 cup syrup, remaining 1/4 cup marmalade, and 3 tablespoons water in a small bowl.

  • Core apples, starting at stem end, to, but not through, opposite end. Enlarge opening to 1". Peel 1" around tops of apples. Brush cut part of apples with lemon juice.

  • Divide sausage mixture evenly between each apple, packing firmly and mounding lightly on top. Place filled apples in an ungreased 13" x 9" baking dish. Spoon about 1 tablespoon marmalade mixture over each apple. Cover and bake at 350° for 40 minutes; drizzle evenly with remaining marmalade mixture. Bake, covered, 20 to 25 more minutes or until apples are just tender. Uncover and bake 10 more minutes. Cool in dish on a wire rack 5 minutes. Serve warm, drizzling apples with remaining syrup in dish.

  • Note: We found that Braeburn apples held their shape best during baking.


Christmas with Southern Living 2002