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Stuffed Apples

One should serve stuffing in some form on Christmas Day! Apples, deeply hollowed out are the ideal carrier for this delicious stuffing, enhanced with bacon, cranberries and chopped apple.
Stuffed Apples
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You Will Need:

Stuffing
  • 3 T (45 ml) butter
  • 125 g streaky bacon, cut into small cubes
  • ½ cup (50 g) dried cranberries
  • 1 cup (250 ml) boiling water
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 1 x 100 g Ina Paarman’s Poultry Stuffing Mix
  • 1 lemon
  • ½ cup (125 ml) cold tap water
  • 8 - 10 smallish red apples
  • fresh herbs to garnish

Method:

Adjust the oven rack to the middle position and preheat oven to 180 °C.

Sauté bacon in the butter. Briefly stir-fry the cranberries with the bacon.

Add boiling water, Liquid Chicken Stock and Stuffing Mix.

Stir through and leave to stand for 10 minutes while preparing apples.

Squeeze the juice of the lemon into a small bowl and add ½ cup (125 ml) cold tap water.

Slice the tops off the apples and dip in lemon water. Set aside.

Using a teaspoon, scoop out the apple cores and some flesh to make a big hollow. Add extra apple flesh, chopped, to the stuffing mixture.

Fill the apples with the stuffing mixture and support apples in the hollows of a buttered muffin pan.

Do not bake the ‘lids’. Bake for ± 20 minutes or until the apples are softened.

Place the uncooked lids back on the apples.

Serve garnished with fresh herbs.

Stuffed Apples

One should serve stuffing in some form on Christmas Day! Apples, deeply hollowed out are the ideal carrier for this delicious stuffing, enhanced with bacon, cranberries and chopped apple.
Stuffed Apples

You Will Need:

Stuffing
  • 3 T (45 ml) butter
  • 125 g streaky bacon, cut into small cubes
  • ½ cup (50 g) dried cranberries
  • 1 cup (250 ml) boiling water
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 1 x 100 g Ina Paarman’s Poultry Stuffing Mix
  • 1 lemon
  • ½ cup (125 ml) cold tap water
  • 8 - 10 smallish red apples
  • fresh herbs to garnish

Method:

Adjust the oven rack to the middle position and preheat oven to 180 °C.

Sauté bacon in the butter. Briefly stir-fry the cranberries with the bacon.

Add boiling water, Liquid Chicken Stock and Stuffing Mix.

Stir through and leave to stand for 10 minutes while preparing apples.

Squeeze the juice of the lemon into a small bowl and add ½ cup (125 ml) cold tap water.

Slice the tops off the apples and dip in lemon water. Set aside.

Using a teaspoon, scoop out the apple cores and some flesh to make a big hollow. Add extra apple flesh, chopped, to the stuffing mixture.

Fill the apples with the stuffing mixture and support apples in the hollows of a buttered muffin pan.

Do not bake the ‘lids’. Bake for ± 20 minutes or until the apples are softened.

Place the uncooked lids back on the apples.

Serve garnished with fresh herbs.

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