Turkey Stuffed Apples

Name: Turkey Stuffed Apples
Prep time: 30

4.4

4.4 out of 5 stars (based on 7 reviews)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

The Holiday season is the time for turkey and fall is the time for apples. These savory sweet turkey stuffed apples bring both together in a dish inspired by classic Turkish cuisine. This healthily delicious...

2 tablespoons olive oil
1 medium onion, chopped
3 tablespoons pine nuts
4-ounces ground chicken
3-ounces ground turkey
1 teaspoon ground cinnamon
½ teaspoon of ground allspice
½ teaspoon of ground nutmeg
Sea salt and black pepper, to taste
3 large Braeburn or Fuji apples, about 1-pound each

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Nutrition Facts

Calories

255 cals

Fat

11 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

5 g

Carbohydrates

34 g

Sugar

25 g

Fiber

5 g

Protein

7 g

Sodium

23 mg

Directions

Preheat the oven to 350 degrees.
Heat the olive oil in a skillet over medium heat. Saute the onion until it is soft and turning brown, about 5 to 8 minutes. Add the pine nuts and cook until they are a light gold color. Set aside
In a large bowl, mix together the ground chicken and turkey, cinnamon, allspice, nutmeg, salt, and freshly ground black pepper. Add the onions and pine nuts. And work them into the paste.
Cut the apples in half lengthwise through the stem end. Use a small knife or melon baller to remove the cores. Scoop out about one third of the pulp, finely mince and mix it into the meat mixture.
Stuff the apples with the meat, set them on a baking sheet, and bake for 30 minutes until browned. Serve with a salad of wilted greens or Basic Couscous.

Chef Tips

If you see quinces in the market, substitute them for the apples. They will need to be pre-baked for 1 hour to soften, but their unique taste is quite delicious.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society