These turkey and sage stuffed apples are like a little bite of fall.
When we were planning our trip to Europe earlier this year, I really didn’t want to go in the beginning of September.
I knew I would hate leaving at the end of the summer, missing all my perfectly ripe tomatoes, the end of peach season and the first few crisp, fall-like mornings.
But, that’s exactly when we ended up going and that’s exactly what I ended up missing when we arrived back in NY on September 15 smack in the middle of the apple craze.
Apples are a big deal in NY.
Every you-pick orchard is like a mad house every single weekend from Labor Day until Halloween packed with people from the city trying to be all “country” for one day a year.
So, in the irony of all ironies, anyone actually from “the country” knows better than to try and get local apples from the orchard during peak season and instead just goes to the grocery store.
While I would’ve preferred savoring the last two weeks of peach season, finding Honeycrisp apples back in the store and local apples for $0.99/lb wasn’t the worst thing in the world to come back to.
These apples are stuffed with little bits of fall from turkey to sage to raisins and kale.
Then they’re baked in a vinegar bath using rice vinegar making the apples absorb some of the tangy-ness while they cook which goes perfectly to offset the sweetness from the raisins and apples.
I guess there are definitely worse things to come home to.
Looking for a sweet version of baked apples? Try these air fryer baked apples. With a pecan crumble topping they’re the perfect fall dessert.
Turkey and Sage Stuffed Apples
- 4 apples halved from stem to bottom, cored and carefully hollowed out (I used a melon baller)
- 1 tablespoon extra virgin olive oil
- 1 pound ground turkey
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 2 cups chopped tuscan kale
- salt and pepper
- 2 tablespoon chopped fresh sage
- 1/2 cup raisins
- 1 cup Nakano natural rice vinegar
- Preheat oven to 350 degrees.
- Add oil to a large skillet over medium high heat.
- Once hot, add turkey, break up with a spatula and cook until browned.
- Add the onion and garlic, mix and cook for about 2 minutes until fragrant and onion starts to soften.
- Add the kale and season with salt and pepper.
- Once the kale has wilted, add the sage and raisins, mix together and cook for another 2 minutes then turn off the heat.
- Pour the vinegar into the bottom of a 9×13 baking dish.
- Spoon the mixture into each apple half and place in the baking dish.
- Bake for 30-35 minutes until the stuffing is browned on top and the apples are softened and cooked.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post is sponsored by Nakano as part of my ongoing brand ambassadorship with them. All opinions, content and photography are my own.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.