Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Though pricier, Honeycrisp apples also hold their shape well when baked.

Julianna Grimes
Recipe by Cooking Light November 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
1 hr
total:
1 hr 18 mins
Yield:
Serves 4 (serving size: 1 stuffed apple)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Bring broth to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer 50 minutes. Remove from heat. Let stand 10 minutes.

  • Combine cranberries and cider in a microwave-safe bowl; microwave at HIGH 1 minute. Let stand for 10 minutes. Add mixture to rice.

  • Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell, and chop apple flesh. Brush the inside of apples with 1 tablespoon butter. Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender.

  • Preheat broiler to high.

  • Heat a large skillet over medium-high heat. Add sausage, and sauté 5 minutes, stirring to crumble. Remove from pan; drain. Wipe skillet, and melt remaining butter in pan. Add chopped apple, yellow onion, and next 3 ingredients (through pepper); sauté 4 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add sausage, onion mixture, walnuts, and next 3 ingredients (through sage) to rice; toss. Divide rice mixture evenly among apples; top with cheese. Broil for 5 minutes or until golden.

Nutrition Facts

363 calories; fat 16.1g; saturated fat 6.7g; mono fat 4g; poly fat 4.2g; protein 12g; carbohydrates 46.3g; fiber 4.6g; cholesterol 32mg; iron 1.3mg; sodium 656mg; calcium 159mg.
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