Why You’ll Love This Recipe
- It turns ordinary apples into something special and unforgettable.
- The contrast of soft baked apple and hearty stuffing is delightful.
- Great for autumn or holiday gatherings, or when you want to elevate your side dishes.
- You get both fruit and savory flavors in one dish — less crowding of side plates.
- Many components can be prepped ahead so final assembly is easier.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the apples & finishing touches
- Medium apples (firm apples like Gala, Honeycrisp, or similar)
- Lemon juice and/or zest
- Butter (small knobs for dotting)
- Honey or a drizzle at the end (optional)
- Fresh herbs (rosemary, parsley) for garnish
- A pinch of coarse salt (optional)
For the sausage stuffing
- Ground sausage (Italian sausage or mild pork sausage)
- Bread cubes or torn bread (a crusty loaf or rolls)
- Onion, diced
- Celery, diced
- Garlic, minced
- Herbs: sage, thyme, rosemary (fresh or dried)
- Fennel seeds (optional, crushed)
- Salt & pepper
- Cheese (Fontina, Gruyère, or similar mild melting cheese), optional
- Liquid: milk or broth (just enough to moisten the stuffing)
Directions
- Preheat oven
Preheat your oven to about 190 °C (375 °F). - Prepare the stuffing
- In a skillet over medium heat, brown the sausage, breaking it into small pieces.
- Add diced onion and celery and cook until softened.
- Stir in garlic and herbs, season with salt and pepper.
- In a mixing bowl, combine the sausage mixture with bread cubes and cheese (if using).
- Test the moisture: squeeze a small handful — it should hold together but not be soggy.
- If it’s too dry, add a little milk or broth (1–2 tablespoons at a time) until it’s just moist enough to bind.
- Hollow the apples
- Slice each apple in half lengthwise (through the stem).
- Use a melon baller or spoon to scoop out the core and some flesh, leaving about ½ inch (1.3 cm) of apple around walls and bottom so the shell remains intact.
- Brush or lightly rub the cut surfaces with a bit of lemon juice (and zest, if desired) to prevent browning and to add brightness.
- Stuff the apples
- Firmly pack the sausage stuffing into each apple hollow, mounding slightly over the top if there’s extra.
- Place the stuffed apples cut-side up in a greased baking dish.
- Dot the tops of each apple with small pieces of butter.
- Bake
- Bake for about 30–35 minutes, or until apples are tender (you can prick them with a fork) and the stuffing is golden on top.
- Check mid-way: if the stuffing top is browning too fast, you can loosely cover with foil for the rest of the bake time.
- Finish & serve
- If using honey, warm a small amount and drizzle over each baked apple.
- Sprinkle a little coarse salt (if desired) and fresh chopped herbs (rosemary, parsley) on top.
- Serve hot — you can accompany them with a simple green salad or roasted vegetables.
Servings and timing
- Servings: 6 to 8 halves (depending on apple size)
- Prep time: ~25–30 minutes (including stuffing prep and apple hollowing)
- Bake time: ~30–35 minutes
- Total time: ~55–65 minutes
Variations
- Use half apples and bake as boats if you prefer flatter presentation.
- Swap sausage with ground turkey, chicken sausage, or vegetarian “sausage” crumbles.
- For more sweetness, mix in dried cranberries or chopped apple pieces into the stuffing.
- Add nuts like chopped walnuts or pecans for crunch.
- Use a different cheese or omit it if you want a lighter version.
- Instead of dotting butter, drizzle with olive oil or brush with flavored oil.
- You could drizzle with maple syrup instead of honey for a different sweet note.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a moderate oven (about 175–180 °C / 350 °F) until warmed through and the apple is soft.
- You can cover loosely with foil to prevent over-browning.
- Avoid microwaving — it may make the apple mushy or the stuffing soggy.
FAQs
What varieties of apple work best?
Firm, slightly sweet apples like Gala, Honeycrisp, or Fuji are ideal. They hold their shape while baking and balance well with the savory stuffing.
Can I make the stuffing ahead?
Yes — you can cook the sausage, onion, celery, and combine with bread cubes a day in advance. Hold off on adding liquid (milk/broth) until just before stuffing.
Can I use dry bread vs fresh?
Yes — slightly stale or day-old crusty bread is good because it absorbs flavors. If the bread is too fresh, it may become overly soggy.
Does the stuffing need cheese?
No — cheese is optional. It adds creamy, melty richness, but the dish works fine without. Use it if you like a cheesy texture.
How do I avoid apples getting mushy?
Don’t overbake. Choose firm apples. Leave enough flesh buffer when hollowing. Cover with foil if the stuffing browns too quickly.
Can I skip the sugar/honey drizzle?
Yes — the dish is savory enough on its own. The drizzle is optional and gives a slight sweet contrast.
Should I cover the dish when baking?
You can loosely cover early in baking if the stuffing top is browning too fast. But baking uncovered helps the top crisp and brown.
How do I tell when it’s done?
The apple flesh should be tender to a fork, and the stuffing should be hot and golden on top.
Is this better as a side or main?
It works best as a side, but with a salad or roasted vegetable, it can be a satisfying main in smaller portions.
Conclusion
Savory baked apples stuffed with sausage combine comforting, hearty flavors with a touch of sweetness and elegance. They’re perfect for autumn meals, special dinners, or holiday spreads. With a little prep and the right ingredients, you’ll have a dish that impresses both in flavor and presentation. Would you like a printable full recipe card with exact measurements?