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Meat
Medium
8 Servings
Allergens 
25 Hours
Diets
No Diets specified
This savory stuffed apple will be the hit of any holiday meal! Watch Chef Gabe bring his Veal Stuffed Apples to life. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1/2 cup raisins
1/2 cup freekeh
1 and 1/2 cups water
1 teaspoon salt
1/2 cup diced shallots
1/2 cup diced celery
1/2 cup chopped walnuts
1 pound ground veal
1 tablespoon chopped sage
1 tablespoon chopped thyme
2 teaspoons salt
1 teaspoon black pepper
8 baking apples (such as Pink Lady)
1 tablespoon dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Soak raisins in wine and refrigerate overnight.
Add freekeh, water, and salt to a saucepan, and bring to a boil.
Reduce to a simmer, and cook for about 15 minutes, stirring occasionally until all of the water is absorbed.
In a separate pan, sauté shallots and celery with a dash of salt and pepper. Cool to room temperature.
Toast walnuts on a sheet pan in a 400 degree oven for four minutes.
Combine ground veal, toasted walnuts, half a cup of soaked raisins, one and a half cups cooked freekeh, sautéed shallots and celery.
Cut off the tops of apples and scoop out the insides, leaving a half inch wall.
Mix brown sugar, cinnamon, and nutmeg, and sprinkle the apples with the mixture.
Fill the apples with the stuffing and place the apple caps back on top, securing it with a toothpick.
Place apples in a deep pan, and fill with one inch of boiling water.
Bake apples in a 375 degree oven for 30-45 minutes.
Cut off the tops of apples and scoop out the insides, leaving a half-inch wall.
Mix brown sugar, cinnamon, and nutmeg, and sprinkle the apples with the mixture.
Fill the apples with the stuffing and place the apple caps back on top, securing each one with a toothpick.
Place apples in a deep pan, and fill with one inch of boiling water. Bake apples in a 375 degree Fahrenheit oven for 30–45 minutes.
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