Middle Eastern Turkey-Stuffed Apples With Pomegranate Sauce

Swap ground turkey with yummy chopped veggies for an effortless meatless meal.

  1. Add mushrooms to a food processor and pulse until they reach a “ground meat” consistency; transfer to a bowl.
  2. Add garlic, ginger, oats and parsley to food processor and pulse until oats break up and reach a rough powder-like consistency. Add to mushroom mixture.
  3. Add allspice, cinnamon, apricots, onion, egg, turkey, salt and pepper and mix until well distributed.
  4. Using a melon baller, remove cores and stems from apples. Hollow out apples, reserving apple filling and leaving at least ¼ inch apple around edges.
  5. Fill hollowed-out apple halves with meat mixture; set aside.
Pomegranate Sauce
  1. Meanwhile, add oil to an oven-safe skillet or pan over medium heat.
  2. Add onion, apple scraps and ginger and cook on medium heat for about 8 minutes, until softened.
  3. Add chicken stock, pomegranate molasses, coconut sugar and lemon juice.
  4. Place stuffed apple halves in pan with filling facing up.
  5. Cover with a lid and simmer on low heat for 25 minutes, or until a thermometer placed in centre of apple reaches 165°F.
  6. Preheat broiler and transfer pan to oven to broil tops of “meat” and apples until browned.
  7. Season sauce with salt and pepper and scatter with pomegranate seeds and parsley.
Recipe Notes

Per Serving: 231 calories, 18 g protein, 6 g fat (1 g saturated fat),  29 g carbs, 4 g fibre, 26 mg cholesterol, 97 mg sodium