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.