Easy Cornbread-Sausage Stuffed Apples

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Ralph Anderson

Place crumbled foil around apple cups in
baking dish to prevent them from tipping.

Yield: Makes 10 servings

• 
  Preparation
• 1 (6-oz.) package cornbread stuffing mix 
• 1/2 (1-lb.) package ground pork sausage 
• 1 tablespoon lemon juice
• 5 Rome apples 
• 1 medium-size sweet onion, chopped 
• 1 1/2 tablespoons chopped fresh parsley
• 1 cup cider vinegar
• Garnishes: apple peel strips, fresh parsley sprigs

1. 1. Prepare stuffing mix according to package directions.
2. 2. Cook sausage in a large skillet over medium-high heat, stirring 
3. often, 8 to 10 minutes or until meat crumbles and is no longer pink. 
4. Remove sausage from skillet with a slotted spoon, reserving drippings 
5. in skillet. Drain sausage on paper towels.
6. 3. Stir together lemon juice and 1/4 cup water.
7. 4. Cut apples in half, cutting through stem and bottom ends. Carefully 
8. scoop out apple pulp and cores into a bowl, leaving a 1/4-inch shell. Rub 
9. lemon juice mixture evenly onto cut sides of apple shells. Remove and 
10. discard seeds and cores from apple pulp; chop pulp.
11. 5. Sauté onion and apple pulp in hot drippings over medium-high heat 
12. 6 to 8 minutes or until liquid evaporates and onion is tender.
13. 6. Stir together stuffing, apple mixture, sausage, and parsley in a large bowl. 
14. Spoon stuffing mixture evenly in apple shells (about 1/2 cup stuffing per 
15. apple shell). Place apples in a 13- x 9-inch baking dish, and pour 1 cup 
16. cider vinegar around apples in dish.
17. 7. Bake at 350° for 30 to 40 minutes or until apples are tender. Garnish, if 
18. desired. Serve immediately.
19. Note: For testing purposes only, we used 
20. Stove Top Cornbread Stuffing Mix.

Southern Living
SEPTEMBER 2007