*Honeycrisp apples also hold their shape well when baked*
Savory Baked Apples
Coo.king Lig.ht November 2011
2/3 cups free range chicken broth
1/3 cup uncooked brown rice
1/3 cup dried cranberries
1/3 cup apple cider
4 - 6 large Rome apples, cored (I had 4 medium/large and had left over filling)
1 1/2 TBS butter, melted and divided
1 (4 oz) link sweet Italian sausage, casings removed
3/4 cup finely chopped yellow onion
1/3 cup finely chopped carrot
1/4 tsp ground cinnamon
1/8 tsp ground pepper
3 garlic cloves, minced (I skipped this ...)
1/4 cup chopped walnuts, toasted (added the walnuts but did not toast)
1/2 tsp salt
1/2 tsp dried rubbed sage
1/2 cup shredded Swiss cheese
1. Pre-heat oven to 350 degrees
2. Bring broth to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer 45 - 50 minutes. Remove from heat. Let stand 10 minutes.
3. Combine cranberries and cider in a microwave-safe bowl; microwave on HIGH for 1 minute. Let stand 10 minutes. Add mixture to rice.
4. Using a small spoon or small melon baller, carefully scoop out centers of apples, leaving 1/2 inch-thick shell, and chop apple flesh. Brush the inside of the apples with 1 TBS butter. Place apples on a baking sheet and bake at 350 for 25 minutes or until just tender. Remove from oven.
5. Pre-heat broiler to high.
6. Heat a large skillet over medium-high heat. Add sausage, and saute 5 minutes, stirring to crumble. Remove from pan. Add chopped apple, yellow onion and next three ingredients (through pepper); saute 4 minutes. Add garlic; saute 1 minute, stirring constantly. Add sausage, onion mixture, walnuts and next 3 ingredients (through sage) to rice. Stir. Carefully spoon mixture into apples and top with cheese. Broil 5 minutes until golden.
