Here in the Northwest, apples are abundant during these autumn months. Rather than see them go to waste, we have come up with some simple, sweet and savory recipes to make use of that fall bounty!
2 apples (any kind, but tart tastes best)
4 ounces of mild or sweet italian sausage
2 sprigs of sage
4 cups of cubed bread or plain croutons
1 clove of garlic
1 Sprig of parsley
1 cup of chicken broth
1/2 stick melted butter
1 medium pumpkin (for presentation)
Prep: Cut the pumpkin horizontally and scoop out the seeds. Set aside.
Optional for garnish: Roast Pumpkin seeds with olive oil and seasalt at 400ºF for 15 minutes. Set aside.
Dice onion and garlic and add to frying pan on medium, with 2 Tablespoons of olive oil. Saute until the onions are clear. Add apples, peeled, cored and chopped into 1/8' cubes. Cook for 10 minutes, until juices have reduced. Add sausage and sage (chopped). Cook for 10 minutes.
In a bowl, combine the cooked apple/sausage mixture to the bread cubes, chicken broth and parsley. Mix gently, but thoroughly. Add the egg, lightly beaten and mix well.
Pour mixture into the two pumpkin halves, drizzle with melted butter, cover tightly with foil and bake at 375ºF for 25 minutes. Remove the foil and bake for another 15-20 minutes.
Stuffing is finished when the tops are golden brown and the pumpkin is tender.
Garnish with chopped parsley and roasted pumpkin seeds!
This dish would look stunning served in our Olive Wood Serving Dish with Bone Handle.
2 apples (any kind, skinned and sliced)
2 Turkey breasts
1 Carrot (Juienned)
1 Clove of garlic
2 tsp. Seasalt
3 Sprig of thyme
1 tsp. honey
Prep: Butterfly turkey breasts and pound them out to be roughly 1/4 inch thick.
In a frying pan, saute' chopped onion and garlic in 2 Tablespoons of olive oil. Add apple slices, carrot and sprigs of thyme. Sprinkle with sugar and seasalt. then cook for 10 minutes, until golden brown. Set Aside.
Lay a turkey breast out flat and add half apple mixture on top. Starting at the edge, roll the breast over the mixture and wrap in cooking string, making sure to go all the way down the roll. The meat will expand when baking and push on the string. Make sure the string is secure and wrapped around your meat roll at least 4-5 times.
Repeat with the second Turkey Breast and apple mixture. Place both turkey rolls in a hot pan seasoned with olive oil and sear each side until golden brown.
Bake in the oven at 375ºF for 25 minutes.
Remove from the oven and let sit for 10 minutes. When cooled, slice the breasts into medallions and serve on our All Heart Olive Wood Serving Tray!
2 apples (any kind, skinned, decored and cubed)
1 cup brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. flour
1 cube butter (melted)
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
Mini muffin pan with 24 cavities
Prep: Combine crust ingredients into a bowl, using a fork, bring the ingredients together until crumby. Form into a ball and wrap with plastic wrap. Chill in the refrigerator. The key to flaky crust is making sure chunks of butter remain and the dough is chilled.
In a large bowl, combine apples, brown sugar, cinnamon, nutmeg, flour and drizzle melted butter over the top. Mix well.
Remove dough from refrigerator and section into 24 small pieces.
Grease the mini muffin pan and fill with pie dough, pressing the edges around each captivity, for a total of 24 mini pie crusts. Chill again in the freezer for 5 minutes.
Fill each mini pie with apple filling and bake at 350ºF for 20 minutes. Rotate the pan and bake for another 10-15 minutes. When done, the crust should be golden brown and apple mixture bubbly and gooey.
Let cool and serve in our Kenyan Olive Wood Serving Tray!
We hope these dishes bring a unique joy to your fall table!
Thank you for shopping fair trade.
We are thankful for you.