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Sausage Mushroom Stuffed Baked Apples

Whoops..I only had 2 apples in the house today; been going through a lot of apples lately.;-) No wonder, my Apple a Day project keeps me busy, My evenings are filled with apples, sometimes I have no idea what to make and then it hits me. Tell you the truth I don’t plan on what I’ll be making, but I really like to have off sweet days, like yesterday I made a really rich and decadent dessert, today I didn’t crave
  sweets so instead I made something more spicy. I didn’t quite realize apples were so versatile, it is an eye opener.
I’m mostly shooting with artificial light now. Still have to get better light bulbs, but it will have to do for now. 
Some of the preparation photos are shot as is, no lighting, so excuse the poor quality.
Today I made a really wonderful dish; actually I could clearly see stuffed apples dish on  the Thanksgiving table. Baked apples have that special place in my heart, even the skin is delicious, filled with savory sausage meat, mushrooms, garlic, more apples, parmesan cheese..you’ve unmistakably  got yourself a winner.
Stuffed Baked Apples
About 6oz cubed french baguette
1/2 pound package ground pork sausage( meat removed from casing), or if you don’t eat pork I suspect this would be great with turkey or chicken sausage as well
2 tablespoon lemon juice + 1cup water
4 Rome apples
1 medium-size onion, chopped
2tbl tablespoons chopped fresh parsley
1 clove of garlic
4 medium size button mushrooms
1/4 cup parmesan cheese
1egg +1tbl milk -lightly beaten
olive oil 1tbl
-I use french baguette to make my stuffing.  Cube the bread/ baguette.Add chopped parsley and combine.
-In a large skillet, heat olive oil add sausage meat and cook until almost done, add chopped mushrooms, and sautee until tender.
-Remove from heat
-Using a medium size bowl, combine cooked sausage meat and diced baguette, add  lightly beaten egg mixture, add pressed garlic, parmesan cheese and season with pepper, salt if needed.
– Stir together lemon juice and 1 cup water.
– 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. Rub lemon juice mixture evenly onto cut sides of apple shells. Remove and discard seeds and cores from apple pulp; chop pulp.
-Add apple pulp into the stuffing and stir until combined
 -Spoon stuffing mixture evenly in apple shells (about 1/2 cup stuffing per apple shell). Place apples in a 13- x 9-inch baking dish, and pour remaining lemon water into the dish. If you see that apple can’t stand on its own, use some aluminum foil around them to support them.
7. Bake at 350° for 30 to 40 minutes or until apples are tender. Garnish, if desired. Serve immediately.

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