This gluten free poached apples with turkey stuffing and pomegranate will become an instant holiday tradition!
A lot of people are asking me for healthy winter recipes to enjoy between their indulgent holiday meals. You’ve been asking for more gluten free recipes, easy healthy dinner recipes, and even some weeknight takes on holiday flavours (hence this turkey stuffing idea).
So when this months #TheRecipeRedux asked us to open our favourite cookbooks and put our spin on a great looking recipe, I knew what I was looking for. I hadn’t seen a specific apple turkey stuffing recipe but I knew I could put a spin on a fruit based lamb or beef stuffing concept.
The key was finding a recipe like that in my massive stack of cookbooks. Since the Recipe Redux has been around for a whopping 54 months, we were instructed to open our books to the 54th or 154th page and get in to work in our kitchens.
I remembered Yotam Ottolenghi’s book Jerusalem, probably one of my favourites, featured a stuffing style recipe – Lamb-Stuffed Quince with Pomegranate and Coriander and I honestly could not resist. So, no, not turkey stuffing, but definitely something I could gather some inspiration from.
So How Did Lamb Become Turkey Stuffing?
So yah, I changed pretty much everything about the recipe. The lamb got substituted for extra lean ground turkey stuffing and minced mushrooms to cut fat (and also make a turkey stuffing for a holiday feel). The quince made way for apples, which are cheaper and more readily available. The breadcrumbs got swapped out for gluten free oats to make it an easy gluten free dinner recipe. I also changed amounts as I went (I thought it was way too much onion), altered spices and herbs, added dried fruit, and cut fat. I even changed the method to include a trip under the broiler so the ground meat didn’t look so pale and sad having been virtually poached in a apple-steam bath.
In the end, I was really, really happy with it. My fiancé and I gobbled it up and I ate the turkey stuffing leftovers for breakfast. Yes, I ate it for breakfast BECAUSE THE FLAVOURS WERE LEGIT BREAKFAST-Y. Don’t judge, guys.
Love this idea for a gluten free turkey stuffing? Leave me a comment below with some of your favourite turkey recipes!
Gluten Free Poached Apples with Turkey Stuffing and Pomegranate
- 250 g cremini mushrooms stems removed and roughly chopped
- 1 clove garlic finely minced
- 1 tbsp finely grated ginger
- 1/4 cup gluten free oats
- 1/3 cup parsley chopped
- 1/4 tsp all spice
- 1/4 tsp cinnamon
- 3 tbsp dried apricots minced
- 1/2 medium onion finely chopped
- 1 egg
- 250 g extra lean ground turkey
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 apples cut in half lengthwise
- Add the mushrooms to a food processor and pulse until they reach a “ground meat” like consistency. Add to a bowl.
- Add the garlic, ginger, oats and parsley to the food processor and pulse until the oats break up and reach a rough powder like consistency. Add this to the bowl.
- Add in the all spice, cinnamon, apricots, onion, egg, turkey, salt and pepper and mix until well distributed.
- Using a melon baller, remove the core and the stem and discard. Then hollow out the apple, reserving this apple filling and leaving at least 1/4 inch of apple around the edges.
- Fill the hollowed out apple halves with the meat mixture and set aside.
- Meanwhile, add the olive oil to an oven-safe skillet or pan over medium heat. Add in the onion, apple scraps and ginger and cook on medium heat for about 8 minutes, until soft.
- Add in the chicken stock, molasses, coconut sugar, and lemon juice and add in the apple halves with the meat facing up. Cover with a lid and simmer on low heat for 25 minutes, or until a thermometer reaches 165 F.
- Preheat the broiler and transfer the skillet to the oven to broil the tops of the meat and apples until browned.
- Season the sauce with salt and pepper, scatter with pomegranate seeds and parsley.
Updated on October 23rd, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.