Stuffed Cranberry Apples Food

SLOW-COOKER CRANBERRY-WALNUT STUFFED APPLES

Steps:

• Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
• Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
• Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.

PORK LOIN WITH CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Rub garlic pepper seasoning into pork loin. Heat a small amount of oil in a pan and sear all sides of meat. Roast covered in oven until fork tender, at least 35 minutes. Combine bread cubes, butter, apple juice, apples, cranberries, poultry seasoning, and salt and pepper in a bowl and mix well. Bake stuffing uncovered in oven until dry and fluffy, 35 to 40 minutes. Let pork rest before slicing. Lay slices of pork loin over stuffing and finish with any type of brown sauce.
• *Chef's Note: You could also substitute 1 cup of dried cranberries for the fresh, if you'd like, which are a little sweeter and more intense in flavor.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

CRANBERRY STUFFED APPLES

Steps:

• Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. , Cover and cook on low for 4-5 hours or until apples are tender. Serve with whipped cream or ice cream if desired.

CRANBERRY APPLE STUFFED ACORN SQUASH RECIPE

Steps:

• Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes. Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and salt in a small saucepan. Bring to a simmer and cook until the dried cranberries look plump and are softened, about 10 minutes. Stir in the cornstarch slurry and simmer until sauce has thickened, about 1 minute. Stir in the butter. Stir in the apples and pecans. Set aside. Fill the squash: Carefully turn the baked squash over and fill with the fruit and nut mixture. Bake for about another 15 minutes or until the squash is soft all the way through.

SAVORY RICE-STUFFED APPLES

Steps:

• Core apples, leaving bottoms intact. In a medium bowl, combine the brown rice and next 8 ingredients; mix well. Fill each apple with about 2 tablespoons filling, packing it well. Place the stuffed apples in a greased 4-quart slow cooker. Pour in the apple juice and chili sauce. Cover and cook on high until the apples are soft, 1-1/2 to 2 hours. Spoon liquid over each apple serving.

ACORN SQUASH STUFFED WITH APPLES, NUTS AND CRANBERRIES

Steps:

• Preheat oven to 350°F.
• Cut squash in half longways.
• Remove seeds and pulp.
• Pour ¼ cup water into a baking dish and add squash cut side down.
• Place baking dish in the oven and bake for 30 minutes.
• In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, and butter.
• Remove squash from oven and let cool.
• Turn over the halves and stuff the center of each squash with the apple/cranberry mixture.
• Return to oven and bake for an additional 30 minutes or until tender.

STUFFED CRANBERRY APPLES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the sour cream, cranberries, brown sugar, and orange zest together and set aside. Slice each pie crust into three strips. Wrap each cored apple with one strip of pastry, covering the bottom of the apple, but leaving the top open. Fill each apple with the prepared filling. Place the wrapped and filled apples into a baking dish.
• Bake the apples in the preheated oven until the pastry is evenly browned and the apples are tender, about 30 minutes. Let the apples stand at room temperature for 10 minutes before serving.

CRANBERRY APPLE STUFFED CORNISH HENS

Steps:

• Preheat oven to 425 degrees.
• Rinse cornish hens and pat dry. Season liberally with kosher salt and pepper on the outside and inside the cavities.
• Mix the apples, cranberries, rosemary, garlic and 1 tablespoon of the olive oil in a small bowl.
• Spoon the mixture into the cavities of the cornish hens.
• Tie the legs together with kitchen twine and place in a 10 or 12 inch cast iron skillet or appropriate sized baking dish.
• Scatter the potatoes around the cornish hens in the skillet.
• Drizzle both hens and potatoes with the remaining 2 tablespoons of olive oil.
• Cut the butter into small pieces and dot on top of the chicken as well as the potatoes.
• Place the skillet in the oven and roast for about 1 hour until the skin has turned golden brown and crispy, the potatoes start to shrivel and the internal temperature of the chicken is about 180 degrees.
• Remove from the oven, let rest a few minutes before carving. Serve with accumulated juices from the bottom of the skillet.

APPLE, CRANBERRY, AND FETA STUFFED CHICKEN BREAST

Steps:

• Heat 1 teaspoon water in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes.
• In a small bowl, mix the cooked apple, cranberries, shallots, feta and a splash of the chicken stock and set aside.
• Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
• Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
• Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
• Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
• Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.

APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly.
• Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped.
• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; spread apple butter on 1 long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander.
• Bake at 350° until a thermometer inserted into centre of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing.
• Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.

CRANBERRY APPLE STUFFED SQUASH

Steps:

• Preheat oven to 350 and prepare baking dish large enough to hold your squash.
• Halve squash and scoop out the pulp.
• Place cut side down in baking dish and bake for 35 minutes. I usually add just a bit of water to the dish to keep the squash moist.
• About 7-10 minutes before your timer goes off, prepare filling. Heat small saucepan over medium heat, add butter, diced apple, fresh cranberries, brown sugar, pecans and cinnamon. Heat over medium heat until butter is melted, then simmer on low until timer goes off.
• Remove squash from oven, flip over and fill with apple/cranberry filling.
• Bake an additional 25-35 minutes depending on the type and size of your squash, again adding just a little water to the bottom of your baking dish. Squash is done when fork tender.