Chicken & Cheddar Stuffed, Baked Apples

Apples, hollowed out and stuffed with an herb, chicken and cranberry stuffing, baked until golden brown.

Servings stuffed apples

Prep Time 45

8 Honeycrisp or Envy apples (or your favorite baking apple)
1 yellow onion, chopped
1 lb. ground chicken or chicken sausage
1/2 tsp. dried thyme (or 1 tsp. fresh)
1/2 tsp. sage (or 1 tsp. fresh)
1/2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 cup dried cranberries
1 stalk celery, diced
1/2 cup diced apple (from the tops you cut off)
1 cup day-old bread pieces (1/2-inch or so)
1/2 cup coarsely chopped pecans or walnuts
1 egg, beaten
1 cup white cheddar or Gruyere cheese, grated and split (1/2 for inside and 1/2 for on top of the apples)

Cut the tops off the apples and reserve. Hollow out the inside of the apple using a grapefruit spoon or knife so the sides of the apples are about 1/4-inch thick.
Preheat oven to 350° F. Spray a 9x13 baking dish with cooking spray.
Remove the stem from the apple tops and coarsely chop the apple tops. (Can leave skins on.)
Heat oil in a skillet and cook onions over medium heat until translucent. Add celery, diced apple tops, cranberries, and herbs. Cook for another 5 minutes over medium heat.
Add ground chicken or chicken sausage and cook with the onions and apple mixture until cooked through.
Remove from heat and cool completely. Once cooled, add beaten egg, bread pieces, 1/2 cup of grated cheese, and chopped pecans. Mix thoroughly.
Fill apple cavities with the stuffing mixture. Distribute remaining grated cheese on top of each apple.
Bake, uncovered, for 25 minutes, or until filling is hot, cheese is beginning to brown and the apples are fork tender. Serve hot!

Note, you can make this recipe without the egg, but it keeps the filling nice and moist, so we like to add it!