SAUSAGE STUFFED APPLES
Preheat oven to 400°. With a small spoon or melon baller remove the core and enough apple to make a 1-2 tablespoons hole. Set aside.
In a skillet heat olive oil over medium heat and cook the sausage breaking it up with a spatula until cooked through and no longer pink. Remove from pan and set aside. Add the butter to the pan with the onions, celery, and minced sage, and cook until tender 4-5 minutes. Deglaze the pan with 2 Tablespoons of white wine or stock and simmer for another 3-4 minutes. Remove from heat and add to the sausage to cool.
In a skillet heat olive oil over medium heat and cook the sausage breaking it up with a spatula until cooked through and no longer pink. Remove from pan and set aside. Add the butter to the pan with the onions, celery, and minced sage, and cook until tender 4-5 minutes. Deglaze the pan with 2 Tablespoons of white wine or stock and simmer for another 3-4 minutes. Remove from heat and add to the sausage to cool.
In an oven-proof skillet or baking dish place the apples (slice a small portion of the bottoms if wobbly). Stuff each apple to the top pushing down to fill tightly. Pour the remaining wine or stock into the bottom of the pan and bake for 30 minutes. Check apples for doneness with a knife. If you want a softer apple return it to the oven but cover it with foil to prevent further browning of the stuffing.
While the apples bake add a tablespoon or two of oil or butter to a pan over medium-high and quickly fry the whole sage leaves for 2 minutes. Remove from heat with a slotted spoon and place on a towel until ready to use. Once apples are cooked carefully remove them from pan to a serving dish and top with crispy sage leaves.
