4 medium firm, crisp apples (about 1¾ pounds), such as Crimson Topaz or Honeycrisp
2 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
1 large clove garlic, finely chopped
2 tablespoons brandy or apple cider
1 teaspoon dried rubbed sage
1 teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon ground pepper
8 ounces 93%-lean ground turkey
8 ounces lean ground pork
Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
Cut apples in half through the stem. Cut a tiny slice off the uncut side so the halves lie flat, if necessary. Using a melon-baller or spoon, discard the core and seeds, then remove most of the apple flesh, leaving a ¼- to ½-inch-thick shell. Finely chop the flesh.
Heat oil, shallot and garlic in a large skillet over medium heat. Cook, stirring, until it starts to sizzle. Add the chopped apple and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large shallow bowl and stir in brandy (or cider), sage, poultry seasoning, salt and pepper. Let cool for 10 minutes.
Mix turkey and pork into the apple mixture. Stuff each apple half with about ⅓ cup of the mixture. Place the stuffed apples in the prepared baking dish.
Bake until an instant-read thermometer inserted in the filling reaches 165°F, 35 to 40 minutes. Let cool for 5 minutes. Serve drizzled with any pan juices.
| Adapted from Eating Well