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Baked apples filled with ooey gooey cheddar cheese stuffing… YUM.
Rach likes to serve these with her Chipotle Corn 'n' Chops.
- 2 cups cubed white bread (or 2 cups store-bought stuffing cubes)
- 4 Honeycrisp apples
- 3 tablespoons butter, divided
- 1 small onion, diced
- 2 ribs celery, diced
- A handful of parsley, chopped
- A palmful of thyme, chopped
- Salt and pepper
- A palmful of poultry seasoning
- ½ cup chicken stock or apple cider
- 1 cup cheddar cheese, divided
- Zest of 1 lemon
- 2 tablespoons maple syrup
Preheat oven to 350˚F. Place the bread cubes on a sheet pan and bake for 15 minutes. Remove from oven and let cool. (If using store-bought stuffing cubes, skip this step.)
Slice the top ¼ off of each apple, reserving the tops. Using an ice cream scoop, scoop out the middle of the apple leaving a ¼-inch border around the sides. Chop the reserve apple parts, discarding the core, and set aside.
Heat a skillet over medium-high heat. Add 2 tablespoons butter. Once melted, add the onion, celery, parsley, thyme and ½ cup chopped apples. Season with salt, pepper and poultry seasoning. Sauté until soft, about 8 minutes. Add in the bread cubes and toss to combine. Remove the mixture to a mixing bowl and let cool. Once cool, add the chicken stock and ¾ cup cheddar cheese.
Place the apples into an 8x8-inch baking dish. Season with salt and pepper. Sprinkle with lemon zest and drizzle with maple syrup over top. Stuff ¼ of the mixture into each apple, leaving plenty mounded out of the top. Cut the remaining 1 tablespoon butter into quarters and top each apple with a dot of butter. Add ½ cup water to the dish and place into the oven. Bake for 20 minutes.
Remove the apples from the oven and top each apple with remaining cheese. Bake for 10 minutes more.
Let cool slightly before serving.