Ingredients:

• 4 large fresh honey crisp apples
• 1/4 cup chopped onion
• 1/2 pound pork sausage
• salt and black pepper (to taste)
• 1 teaspoon cinnamon
• 1 tablespoon butter
• 1/4 cup dried cranberries (craisins)
• 1 cup fresh apple cider
• 1/4 cup white wine
• 1 cup cornbread stuffing mix
• 1 tablespoon chopped parsley

Method:

1. Preheat oven to 350ºF.
2. Brown the sausage and onion in a nonstick skillet and drain off any fat; season with salt, pepper and cinnamon.
3. Cut tops off the tops of apples and first use a melon baller or tomato shark to cut out the center with the seeds (don’t cut through the bottom), then cut out the apple flesh leaving the skin intact.
4. Discard the seeds, but chop the apple flesh finely.
5. Add the diced apples and dried cranberries to the sausage in the pan along with the bit of extra butter; cook until apples soften a touch then adding cider, wine, cornbread stuffing and parsley,  mixing well.
6. Place the hollowed apples in a baking dish, fill lightly with stuffing (do not press it in too hard because it expands as it cooks and could break the apples); tuck any extra stuffing (there will be some) in and around the apples. Place apple tops back on and put a couple extra cranberries in the stem holes if you like.
7. Cover the pan with foil and bake for 45 minutes.

From the kitchen of palatablepastime.com