Dress Up Your Table with Veal-Stuffed Apples
Still looking for inspiration to get you through those last few
meals? Chef Gabe of Tierra Sur in California has always got you covered.
This savory stuffed apple will be the hit of any holiday meal—and leave
GET THE RECIPE
½ Cup Raisins
1 Cup Baron Herzog Chenin Blanc
½ cup of freekeh
1 ½ cup water
1 tsp kosher salt
½ cup diced shallots
½ cup diced celery
½ chopped walnuts
1lb ground veal
1 T chopped sage
1 T chopped thyme
2 tsp salt
1 tsp black pepper
8 Baking Apples (such as Pink Lady)
1 T dark brown sugar
½ tsp cinnamon
½ tsp nutmeg
1. Soak raisins in wine, and refrigerate overnight.
2. Add freekeh, water, and salt to a saucepan, and bring to a boil.
3. Reduce to a simmer, and cook for about 15 minutes, stirring occasionally until all of the water is absorbed.
4. In a separate pan, sauté shallots and celery with a dash of salt and pepper. Cool to room temperature.
5. Toast walnuts on a sheet pan in a 400° oven for 4 minutes.
6. Combine ground veal, toasted walnuts, ½ cup of soaked raisins, 1 ½ cups cooked freekeh, sautéed shallots and celery
7. Cut off the tops of apples and scoop out the insides, leaving a ½ inch wall.
8. Mix brown sugar, cinnamon, and nutmeg, and sprinkle the apples with the mixture.
9. Fill the apples with the stuffing and place the apple caps back on top, securing it with a toothpick.
10. Place apples in a deep pan, and fill with 1” of boiling water.
11. Bake apples in a 375° oven for 30-45 minutes.