This recipe is so reminiscent of my pre-teen years, with a clear vision of my Mother wearing her kitschy floral button down apron with two pockets in the front, one of which always had a wooden spoon sticking out of it. Mom was always so progressive in her cooking, lucky me. We didn't just eat dinner, we dined, on things like Ratatouille and Cornish Hens. Desserts, however, were usually store bought as Mom was not a baker. One of the few things she was proud of was her baked apples, and for good reason...Who could resist the warm apples generously filled with a buttery, sweet, cinnamon center oozing everywhere? I created my recipe with hers in mind. I too, bake sparingly, which is why my dish is a sweet and savory entre. Imagine, ground chicken perfectly seasoned with fresh garlic, onions and fresh sage combined with Butter Cracker Stuffing all baked inside a lovely red apple and drizzled with a reduction of Blackberry wine. Mom, you will always be "The Apple of My Eye"!!!
The Apple of My Eye
578 per serving
- 6 Medium Sweet Red Apples, (suitable for baking)
- 4 tablespoons Olive Oil
- 1 Medium Yellow Onion, chopped
- 2 Large Garlic Cloves, minced
- 1 Bunch Fresh Sage Leaves
- 1 pound Ground Chicken
- 1 cup Low Sodium Chicken Broth
- 1 Sleeve of Butter Style Cracker, broken into small pieces
- 1 cup Blackberry Wine, divided
*Preheat oven to 350 degrees. * Line each individual compartment of a 6 capacity (minimum) muffin tin with aluminum foil. * slice off only the very top of each apple and discard the tops. * core each apple with a melon baller leaving an approximate 1/2 inch wall all the way around for stuffing. * Take one tablespoon of the olive oil and evenly coat with your hands, the exterior and interior of all six apples. * Salt and Pepper each apple to taste. * Place each apple onto the muffin tin and prebake for 10 minutes, remove and set aside. * Chop the onion, garlic, and two large sage leaves, set aside. * Put the crackers into a gallon zip style bag. Use a rolling pin or a kitchen mallet to break the crackers into small pieces (NOT bread crumb consistency). * In a medium bowl, soak the cracker pieces in cup of the Reduced Sodium Chicken Broth and set aside for later. (all liquid will be absorbed). * Heat remaining Olive Oil on medium heat in large non-stick saut pan; add onions, garlic and the two large chopped sage leaves. Cook until softened (approx. 3 minutes). * Add Ground Chicken to the Pan and cook until no longer pink, about 5-7 minutes (stirring often). * Add the crackers to the pan and combine all well. * Next, add cup of the wine along with remaining Chicken Broth to deglaze the pan. Allow the liquid to reduce by , stirring occasionally. Remove from heat. * Place each apple on the muffin tin, stuff each apple with the chicken mixture equally, and drizzle remaining wine equally over top of each apple. * Place muffin tin containing the stuffed apples on a baking sheet and cook for 15-20 minutes. Apples should be soft to the "poke". * Garnish each apple with small sage leaf and serve. ENJOY!