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55 minutes
5 servings
dairy-free
(?)
Has dairy from:
unsalted butter
gluten-free
(?)
Has gluten from:
sourdough bread
kid friendly
has meat
(?)
Has meat from:
ground pork (4% fat)
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
marjoram
vegan
(?)
Not vegan due to:
unsalted butter
ground pork (4% fat)
vegetarian
(?)
Not vegetarian due to:
ground pork (4% fat)
pescatarian
paleo
(?)
Not paleo due to:
sourdough bread
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sugar as 78.7% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.4% of RDA
• Calories: 29.1% of RDA
• Carbs: 24.2% of RDA
• Fat (total lipid): 17.2% of RDA
• Fiber: 20.2% of RDA
• Fructose: 32.9% of RDA
• Protein: 29.3% of RDA
• Sodium: 57.8% of RDA
• Sugar: 78.7% of RDA
• Vitamin A (IU): 20.1% of RDA
• Vitamin B6: 45.0% of RDA
• Vitamin C: 25.0% of RDA
• Iron: 17.1% of RDA
• Magnesium: 18.9% of RDA
• Manganese: 15.3% of RDA
• Niacin: 73.9% of RDA
• Potassium: 25.0% of RDA
• Zinc: 19.2% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
66.6
g
Calories
582
 
Fiber
5.67
g
Iron
3.23
mg
Protein
33.0
g
Sodium
780
mg
Sugars
24.6
g
Fat (total lipid)
10.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
12
slices
+
-
 
 
1
tbsp
+
-
 
 
5
tbsp
+
-
 
 
1/3
cups
+
-
 
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1 1/4
cups
+
-
 
 
3
tbsp
+
-
 
 
1
lb
+
-
 
 
1
tbsp
+
-
 
freshly squeezed.
 
5
whole
+
-
 
can use any kind desired.
 
1
whole
+
-
 
medium in size, chopped.
 
1 1/2
tbsp
+
-
 
chopped.
 
1
cup
+
-
 
 
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PREPARATION
PREPARING THE STUFFING
1.
Preheat the oven to 350 F.
2.
Crumble up the bread slices and spread the bread out on two baking sheets. Bake for about 10 to 15 minutes, or until it is dry and crumbly. Remove from oven but leave oven on for baking the apples.
3.
In a large bowl or large plastic food storage bag, combine the bread crumbs with the dried parsley, minced onion, celery flakes, thyme, pepper, sage, and marjoram.
4.
Bring 1 1/4 cups of vegetable broth and 3 tablespoons of butter to a boil.
5.
Stir in 3 cups of stuffing mix. Remove from heat, cover, and let stand for 5 minutes. Taste and add salt, as needed.
PREPARING THE FILLING
6.
Cook sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink.
7.
Remove sausage from skillet with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels.
8.
Stir together lemon juice and 1/4 cup water.
9.
Cut apples in half, cutting through stem and bottom ends. Carefully scoop out apple pulp and cores into a bowl, leaving a 1/4-inch shell.
10.
Rub lemon juice mixture evenly onto cut sides of apple shells. Remove and discard seeds and cores from apple pulp; chop pulp.
11.
Sauté onion and apple pulp in hot drippings over medium-high heat 6 to 8 minutes or until liquid evaporates and onion is tender.
12.
Stir together stuffing, apple mixture, sausage, and parsley in a large bowl. Spoon stuffing mixture evenly in apple shells (about 1/2 cup stuffing per apple shell).
13.
Place apples in a 13- x 9-inch baking dish, and pour 1 cup cider vinegar around apples in dish.
BAKING THE APPLES
14.
Bake at 350° for 30 to 40 minutes or until apples are tender.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 582
Protein 33.0 g
Carbohydrates 66.6 g
Iron 3.23 mg
Fiber 5.67 g
Calcium 84.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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