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).
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.