Savory Baked Apples with Toasted Walnuts

Recipes

Savory Baked Apples with Toasted Walnuts

Not sweet but savory, this unusual entrée is perfect for a brunch or light supper. It offers a delicious surprise: tart juicy apples are filled with a stuffing of turkey sausage, spinach, and crunchy toasted walnuts.

This recipe was co-developed by the American Heart Association and California Walnut Commission.

Servings: 8
Prep Time: N/A
Cook Time: N/A

Low Calorie Chef Collection

Ingredients

2/3 cup coarsely chopped California walnuts

8 California walnut halves

4 ounces low-fat turkey sausage, casings removed

2 medium shallots, peeled and finely chopped

2 tablespoons fat-free, low-sodium chicken broth

1 tablespoon brandy or white balsamic vinegar

¼ cup fat-free, low-sodium chicken broth

2 teaspoons chopped fresh thyme or ¼ 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

½ cup fat-free, low-sodium chicken broth

Directions

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. Set aside.
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 ¼ 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 ½-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 ½-inch shell.
Coarsely chop enough removed apple to measure 1½ cups. Stir the chopped apple into the stuffing mixture.
Spoon the stuffing into the apple shells.
Spoon ½ 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.