Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
Cut apples in half through the stem. Cut a tiny slice off the uncut side so the halves lie flat, if necessary. Using a melon baller or spoon, discard the core and seeds, then remove most of the apple flesh, leaving a 1/4- to 1/2-inch-thick shell. Finely chop the flesh.
Heat oil, shallot and garlic in a large skillet over medium heat. Cook, stirring, until it starts to sizzle. Add the chopped apple and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large shallow bowl and stir in brandy (or cider), sage, poultry seasoning, salt and pepper. Let cool for 10 minutes.
Mix turkey and pork into the apple mixture. Stuff each apple half with about 1/3 cup of the mixture. Place the stuffed apples in the prepared baking dish.
Bake until an instant-read thermometer inserted in the filling reaches 165°F, 35 to 40 minutes. Let cool for 5 minutes. Serve drizzled with any pan juices.