2 teaspoons chopped fresh thyme or 1/4 teaspoon dried, crumbled
1 cup loosely packed fresh spinach, cut into thin strips
1 slice multi-grain bread, torn into small pieces (about 1 cup)
8 large Granny Smith apples (about 5 ounces each) or other baking apple such as Rome, Braeburn, or Gala
1/2 cup fat-free, low-sodium chicken broth
Preparation
Preheat the oven to 350°F.
Put the chopped walnuts and walnut halves on a large nonstick baking sheet. Bake for 8 to 10 minutes, or until toasted and light golden brown.
Place the baking sheet on a cooling rack to cool, leaving the oven temperature at 350°F.
In a medium nonstick skillet over medium-high heat, brown the sausage for 4 to 5 minutes, or until no longer pink in the center, stirring occasionally to break up the meat. Transfer the sausage to a colander and rinse with hot water to remove excess fat. Drain well. Wipe the skillet with a paper towel.
In the same skillet, cook the shallots and 2 tablespoons broth over medium heat for 1 to 2 minutes, or until the shallots are tender-crisp, stirring occasionally.
Pour in the brandy and 1/4 cup broth, scraping up any browned bits into the liquid. Stir in the thyme; cook for 30 seconds to infuse the flavor into the sauce, stirring occasionally.
Stir in the spinach, bread, chopped walnuts, and sausage until moistened and well mixed.
Using a sharp knife, cut a 1/2-inch slice off the top of each apple. (Leave the stem intact for presentation if desired.)
Using a melon baller, remove and discard the core and seeds. Hollow out the apple to a 1/2-inch shell.
Coarsely chop enough removed apple to measure 1 1/2 cups. Stir the chopped apple into the stuffing mixture.
Spoon the stuffing into the apple shells.
Spoon 1/2 cup broth into the stuffed apples, using about 1 tablespoon for each.
Place the apple tops over the stuffing.
Put the apples into a nonstick 13 x 9 x 2-inch baking pan. Cover with aluminum foil.
Bake for 25 to 30 minutes, or until the apples are tender but not mushy. To serve, put each apple on a plate, set the apple top slightly askew, and place a toasted walnut half on top of the exposed stuffing.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.