Apples Stuffed with Sausage, Rosemary, and Pine Nuts

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


These stuffed apples are a stunning side dish. They’re filled with a sausage, pine nut and rosemary stuffing and are perfect served with roast chicken or roast pork. Beyond being amazingly delicious, these stuffed apples are a fabulous make-ahead side dish and can be prepped up to 24-hours before baking.


  • 6 apples
  • ½ lb. cooked Italian sausage (about 3 links), chopped or crumbled
  • 1 cup cubed fresh bread
  • 3 Tbsp. pine nuts
  • 1 Tbsp. chopped fresh rosemary
  • 1 and ½ tsp. olive oil


  1. Preheat the oven to 350ºF.
  2. In a medium bowl combine the sausage, bread crumbs, pine nuts, and rosemary.
  3. Cut the top third off of an apple. Use a melon baller to scoop out the core of the apple along with some of the flesh, leaving ¼ to ½ inch around the edges. Repeat with remaining apples.
  4. Arrange apples in a baking dish.
  5. Divide the sausage mixture among the apples, squashing it gently so that it all fits. The stuffing will be mounded above the apples. Drizzle each mound of stuffing with ¼ teaspoon of the olive oil.
  6. Bake until the apples are tender, 50-60 minutes. Use a metal spatula to lift apples out of the baking dish and onto a serving plate.