Stuffed Apples Recipes

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Truffle Mushroom Risotto Stuffed Baked Apples Recipe

This is an upscale version of risotto that you could offer as a side dish (or main vegetarian course) on Thanksgiving. I love including lightly sweet ingredients in savory dishes, so I came up with the apple and mushroom risotto. I used Jonagold apples, brown mushrooms and truffle butter. 

I think making individual servings give a more elegant look to the dish, so I nested the luxurious risotto in baked apples. The apples almost turned into apple sauce which paired beautifully with the risotto. 


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Savory Apple Side Dish Recipe (Baked Stuffed Apples)  Recipe

Apples are the quintessential fall fruit. They're a great substitute for boring vegetable side dishes or potatoes. Granny Smith apples work wonders in savory dishes because they have a crunchy, crip texture with a hint of acidity.

This particular side dish is ultra-easy to prepare. I stuffed the apples with a combination of freshly cracked walnuts and hazelnuts, red onions, pure cane sorghum (you could also use maple syrup) and a few spices. To add a little tenderness and sweetness to the dish without overwhelming it, I alternated a few slices of McIntosh red apples and stuffed the apples with Kentucky pure cane sorghum from Bourbon Barrel (check out the tip section), which has a texture similar to corn syrup but is so much more flavorful. I placed a little apple cider at the bottom of  an oven-safe baking dish, added the savory stuffed apples and baked them for about 30 minutes. Et voilà!

 


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