ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2015/09/johnny-appleseed-recipe-400×400.jpg”>It’s Johnny Appleseed Day tomorrow, and what better way to mark the occasion than with an enticing apple recipe. Known for his apple-tree planting prowess, and as a prominent conservationist, we think Johnny would approve of a dish that makes the most of every apple you have. Since autumn is the signature season for this flavorful fruit, as well as figs and mushrooms, this sumptuous side is the ideal pairing for any fall entree. The recipe is provided by the historic Rabbit Hill Inn, a luxury bed and breakfast located on 15 acres of lush countryside of Waterford, Vermont.

Rabbit Hill Inn Wild Mushroom & Fig Stuffed Apples

2015-09-15 06:28:19

Yields 6

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Ingredients

1. 4 Tbls Butter
2. 2 cups sliced, mixed wild mushrooms
3. 4 roughly chopped fresh figs
4. ¼ cup chopped chestnuts
5. 1 cup minced onion
6. ¾ Tbls minced garlic
7. 2 Tbls minced fresh sage
8. ½ tsp salt
9. 3 oz stock (canned or homemade)
10. 6 of your favorite apples

Instructions

1. Set oven to 275 degrees.
2. Heat butter in a saucepan. Add onion and garlic and sauté for 5 minutes. Add mushrooms and sage and continue cooking until mushrooms are soft. Add chestnuts, salt, and stock and allow to simmer for 10 minutes. Remove from heat and set aside to cool.
3. Core the apples. Using a paring knife, expand the opening enough to hold the filling.
4. Put a small amount of water in a baking dish and place the apples in the dish for blanching.
5. Put the baking dish of apples in a 275°F oven until the apples just begin to soften but are still firm. Remove from the oven to cool.
6. Stuff the apples generously with the filling. Increase oven temp to 325°F. Reheat in a steamer or for 5-6 minutes in a 325°F oven.

Notes

1. Chef notes: This recipe is gluten free. It can be vegetarian friendly if you use vegetable stock. If you wish for a more firm apple & stuffing, reduce baking time to desired consistency.

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