UPLOADED/REDIRECTED: Savory Stuffed Apples with Apple Cider Reduction

This allergy-free savory stuffed apple recipe from Liz at @octofree works as a side dish for your holiday dinner or a festive standalone meal for one or two guests. With traditional Thanksgiving ingredients such as apples, turkey, wild rice, and lots of fresh herbs, it’s nostalgic and whimsical and will make your guests feel like they’re getting extra-special treatment.

Prep time: 25 minutes
Cook time: 1 hour
Total time: 1 hour 25 minutes
Servings: Approximately 6 servings

EQUIPMENT:
Apple corer
Melon baller
6 slot muffin tin
Foil
Large saute pan
Small sauce pan

INGREDIENTS

For the apples:

6 Honeycrisp or Braeburn apples
1 tbsp olive oil or spray olive oil

For the filling:
2 tbsp olive oil
2 cloves of garlic, minced
1 shallot, finely chopped
Salt and pepper
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
1 pound ground turkey
1 ½ cups prepared long-grain wild rice (for a time-saver, you can get the prepared 365 brand Long Grain Brown & Wild Rice from Whole Foods and just use it straight from the bag)

For the apple cider reduction (optional):

2 cups apple cider

Optional garnish: Fresh sprigs of thyme

INSTRUCTIONS

Preheat oven to 350 degrees F.
Prepare the apples:

Using the apple corer, remove cores from apples.
Carefully scoop more of the apple flesh out from the center of the apple using a melon baller or small spoon, being careful not to remove so much that the skin breaks. Begin at the top and leave approximately ½ inch of flesh on the inside of the apple to accommodate about ¼ cup of filling.
Place each apple on a 6-inch square piece of foil, then wrap sides but leave the tops of the apples open.
Place foil-wrapped apples into the muffin tin slots (this helps hold the apples upright as you fill them and as they bake.)
Spray or brush the insides and tops of each apple with a little bit of olive oil.

Make the filling and stuff the apples:

Heat 2 tbsp olive oil over medium heat in a large saute pan.
Add garlic and shallot and cook, stirring often, until onions are soft and translucent, about 2 minutes.
Add salt, pepper, sage, and thyme and cook for another minute.
Add ground turkey and break it up into small pieces as it cooks, stirring often until the turkey is cooked through but not yet brown, about 10 minutes.
Stir in prepared wild rice until it is distributed evenly throughout.
Carefully spoon about ¼ cup of the turkey filling into each apple, filling each one all the way to the top.
Place muffin tin into the preheated oven for about 50 minutes, until apples are soft but not wrinkled or brown.

Make the apple cider reduction:

*Note: the reduction has to be used immediately or it will harden.

When there are about 20 minutes left on the cook time for the stuffed apples, pour 2 cups of apple cider into a small saucepan.
Bring to a boil and stir occasionally, allowing to simmer over medium-high heat and reduce for about 40 minutes.
The end result will be dark brown and resemble the consistency of caramel.

Assemble the final dish:

When stuffed apples are done cooking, remove them from the oven and allow to cool slightly for a minute or two.
Remove each foil-wrapped apple to a plate or bowl and carefully remove foil.
Drizzle with apple cider reduction and garnish with fresh thyme sprigs. Serve!

Food Styling Anna Calabrese/ ⁠Photography by Dave Bryce/ Follow Octofree®