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+ servings
Manzanas Rellenas de Stuffing

Stuffing Stuffed Apples

Chef Adriana Martin
The stuffing stuffed apples are made with cornbread muffins, green onions, celery, apple pieces, chopped vidalia onions and butter. All combined with thyme, black pepper and chicken bouillon in powder.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American Contemporary
Servings 5 servings


  • 5 honecrisp apples
  • 4 cornbread muffins
  • 1/2 butter stick
  • 1/2 cup of chopped celery
  • 1/3 cup of chopped vidalia onions
  • 1/3 cup green onions
  • 2 cups honeycrisp apples pulp
  • 1 tablespoon of thyme
  • 1/2 teaspoon of ground black pepper
  • 1 tablespoon of chicken bouillon
  • 2 cups of apple cider


  • Cut the apples on the top and with a melon baller remove some of the apple pulp to the point that you make a vessel for stuffing the apple.
  • Chop the veggies and set aside. In a sautéing pan add the butter and sauté the onions, the celery, and the apples. Season with the spices.
  • Crumble the cornbread muffins and add on top of the veggies. Combine well and add the apple cider.
  • Place the apples in a baking pan and stuff them with the cornbread stuffing. Add 1 cup of apple cider to the bottom of the dish and bake at 400 degrees Fahrenheit for 20 minutos.
  • Take out of the oven and serve with Chipotle Apple Beer Pork Loin or with another meat like turkey, lamb or chicken.
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