We’re back in Texas for the next two weeks…you know, for that special little day in 13 days. You know. My wedding! *Eeek!!*
I’m really going to miss our home here more than I can say. I’ve absolutely fallen in love with Austin and was really looking forward to settling down a bit after I got back from deployment, but what can I say? The Army has other plans for me, and there are certainly worse places to be than right on the mountains of Colorado 😉
Anyhow, I had been floating an idea like this in my head for a while, since this picture on Pinterest got me wanting to stuff apples full of something and last night’s Iron Chef America (Flay v. Hastings) got me obsessed with sausage.
This was a great dinner. Like…the kind of GREAT I can’t talk about on a family-friendly site. It’s probably a good breakfast, too, but I adore breakfast-y, brunch-y stuff for dinner. If you don’t you’re just not an American. I know pretty much the whole Paleosphere is on a 21-Day Sugar Detox right now, but I beg you…BEG YOU…to drizzle a little maple syrup on top of these before stuffing them in your face. Just a little. It’ll be the difference between culinary perfection and Nirvana. You’re welcome.
6 Granny Smith Apples
1 T Coconut Oil
1 lb Pork Sausage
1 Medium Carrot
1/4 c Pecans, chopped
1/4 c Chopped Dates
1/4 t Black Pepper
1/4 t Cinnamon
Carefully cut out the core of the apples and create a nice little cavity for the stuffing. Leave at least 1/2″ of flesh all around.
Grate the onion, carrot, and celery in a food processor, or at least dice them all really fine. Set aside.
Heat the oil over medium-high heat and brown the sausage. Remove to a mixing bowl, reserving the grease in the pan. Add the veggies to the drippings and cook for 3-4 minutes. Add veggies to ground sausage along with the pecans, dates, pepper, egg, and cinnamon.
Fill the apples with the sausage stuffing and arrange in a baking dish. Sprinkle the tops with a little more cinnamon if desired. Bake at 350 degrees for 40 minutes, until heated through.