Cinnamon & Ginger Stuffed Apples for Pork, Poultry or Game

Cinnamon & Ginger Stuffed Apples for Pork, Poultry or Game


This lovely blend of flavours (sweet, spicy and slightly sour) pairs beautifully with roast pork, poultry or game and looks amazing on any celebratory table.  When I make traditional applesauce (whether silky smooth or chunky) I favour it slightly tart, to off-set the sweeter roast meats.

I tend to use Cox’s apples as they’re local to me, but any eating apple will work.  If you do have small cooking apples to hand, you can use them – just add a little honey to the stuffing mix and reduce the cooking time, as they’ll cook down very quickly.

To core the apples, I use a melon baller (like this one) and it works brilliantly.  Starting at the stalk end, I use the smaller baller for smaller apples (lol!) but I don’t cut right the way down to the other end to prevent the all the lovely stuffing from escaping!  I also lightly score the apples around the circumference with a small, sharp pointed knife – it helps them to keep their appley shape during cooking.

If you want to make the recipe gluten/wheat free, use just cooked & cooled basmati rice instead of sourdough breadcrumbs.

This recipe was inspired by Delia Smith – if you want Delia’s original sausage meat stuffing, the recipe is here.

If you want to get ahead, you can cook these the day before and refrigerate; just brush them with a little melted butter and cover them loosely with waxed paper before re-heating in a medium oven until they’re piping hot. They’ll also be happy being ‘held’ for a while at a food safe temperature (at least 63 degs C).

Food provenance

Pasture-raised meats, dairy, eggs and wild caught fish have a vastly superior nutritional profile, as do organic, or cleanly grown grains, fruits and vegetables. Please try to source your food as well as you are able.

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Cinnamon & Ginger Stuffed Apple for Pork, Poultry or Game
This lovely blend of flavours (sweet, spicy and slightly sour) pairs beautifully with roast pork, poultry or game and looks amazing on any celebratory table.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pre-heat the oven to 180 degs Fan (gas mark 4, 375 F).
  2. Put all the ingredients, except for the butter, into a bowl and combine everything thoroughly, making sure the spices are well distributed. If using sourdough breadcrumbs and the mixture is a little dry, add a little liquid (stock, milk, orange or apple juice, or water) to bring it together.
  3. Press the mixture together well and divide it into 6-8 portions. Push each portion into the apples cavities. Fill the apples generously, pressing down well and neatly rounding off the tops. Brush each apple with a little melted butter and top each with a small nugget of butter.
  4. Place the apples upright on a baking tray, or wide, shallow ovenproof dish. Bake for around 25 mins, until tender right the way through - test with a fine skewer. (Remember to reduce the cooking time if using cooking apples)
  5. Transfer the apples to your serving dish and garnish with a few sprigs of parsley.
Recipe Notes

I use a melon baller (like this one) to core apples, but don't cut right the way down to the other end to prevent the stuffing from escaping!

Score the apples with a small, pointed knife lightly around their circumference - it helps them to maintain their shape during cooking.

If you want to get ahead, you can cook these the day before and refrigerate; just brush them with a little melted butter and cover them loosely with waxed paper and re-heat in a medium over until they're piping hot.

They'll also be happy being 'held' at a food safe temperature while (least 63 degs C).

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Izabella Natrins

I'm here to inspire and support women at midlife and beyond to re-ignite purpose and meaning to take back control of their health and create the radical, resilient heath they want and deserve. As a whole-health expert with over 30 years experience in the field, a qualified Health and Wellness Coach and Ballymaloe-trained nutritional chef, my real food nutrition and lifestyle medicine programmes support women fighting fatigue, struggling with overwhelm, weight gain, sleep, energy and niggling or multiple diagnosed health issues. As an advocate for real food nutrition, regenerative agriculture and whole-health, my book 'The Real Food Solution' is an evidence-based treasury wisdom for energy, vitality and better health for people and planet and a call to action to change the way we grown, source and cook our food. As the CEO at The UK Health Coaches Association, I'm proud to continue the task of leading the first professional association for Health and Wellness Coaches in the world and the gold standard for the UK and Ireland.

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10 Responses

  1. Jo Romero says:

    Great recipe! I love the sound of those spices – that ginger and cinnamon – lovely!

  2. Wow what a creative recipe! They look amazing Izabella, would love to give them a go.

  3. Donna says:

    Such a brilliant recipe! I love the idea of serving the apple as a separate dish, not only looks delicious but adds great colour!

  4. Great and interesting recipe. Keep them coming Izabella, looking forward to this. I will substitute cauliflower rice instead of basmati rice.

  5. Victoria says:

    I have never thought of using baked apples like this! Lovely recipe! x

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