HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Apple and Red Pepper Stuffing Balls

Yield: 4 servings

 

Doesn't everybody love stuffing? Here is a novel way to present it—not actually stuffed into the roast but baked alongside in generous mounds.

 

1 medium apple
   (Granny Smith, Braeburn, Ida Red)
2 tablespoons olive oil
2 red bell peppers, chopped
1 medium onion, chopped
1 clove of garlic, minced
6 slices whole-wheat bread
1/4 cup apple juice or cider
1 teaspoon dried thyme
1/2 teaspoon ground mace
1/4 teaspoon freshly ground black pepper
1 egg

 

1. Core and chop the apple.

2. Heat the oil in a large skillet and sauté the apple, bell peppers, onion, and garlic for 10 minutes. Remove from the heat.

3. Cube the bread and add to the skillet with the apple juice, thyme, mace, and black pepper.

4. Beat the egg and stir into the stuffing.

5. Form the stuffing into 4 balls and arrange around a pork or poultry roast for the last 45 minutes of roasting time.

Buy the Book!

 

Apple Cookbook
By Olwen Woodier
Workman Publishing Co., 2001
Paperback, $ 9.95
ISBN: 1-58017-389-6
Recipe reprinted by permission.

 

Apple Cookbook

Recipes

 

Cookbook Profile Archive

This page created December 2001


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys