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+ servings
Gluten Free Turkey Stuffing

Gluten Free Poached Apples with Turkey Stuffing and Pomegranate

This gluten free poached apples with turkey stuffing and pomegranate will become an instant holiday tradition!
Course Main Dish
Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings 6 people
Calories 420kcal


Meat Filling

  • 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


  • 1 tsp extra virgin olive oil
  • 1/2 medium onion finely chopped
  • 1 tbsp Reserved apple scraps
  • 1 tbsp finely grated ginger
  • 1 1/2 cups reduced sodium chicken stock
  • 3 tsp pomegranate molasses
  • 1 tsp coconut sugar
  • 1 lemon juice only
  • Salt and pepper to taste
  • Parsley finely chopped
  • 1/4 cup pomegranate seeds


Meat Filling

  • 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.


Calories: 420kcal