Apple-Kielbasa stuffing makes a tangy side dish

Yankee Chef logoBy Jim Bailey

This is a great way of enjoying the taste of a uniquely made “stuffing,” by using biscuits and the sweet tang of fresh apples. As we all know, a true cobbler has a biscuit topping, so I feel comfortable giving you this Yanked version that is perfect to place in front of family and friends this Holiday season.

Single apple cobblers

Single serve apple-Kielbasa stuffing

3 firm apples, such as Jonathan, Golden Delicious, Rome or Winesap
3 pre-made, large biscuits
1/2 cup diced, cooked Kielbasa sausages
1/4 cup minced onions
1/2 teaspoon rubbed sage
1/2 teaspoon black pepper
1 egg, beaten
2 ounces cheddar cheese, cubed
1/4-1/3 cup chicken broth or stock
1/2 teaspoon crushed thyme

Preheat oven to 350-degrees F. Slice apples in half from top to bottom. With the tip of a knife, remove the core and some of the flesh surrounding it, leaving about a half inch or so of the flesh “wall” on all sides.

Place cut-side up into a mini-muffin tin to hold apples securely while baking. Use a baking sheet if desired. Cut biscuits into small dice and place in a large bowl; set aside. In a large skillet, over medium heat, add the sausage and onions. Cook, while stirring occasionally, until the onions are softened, about 4 to 5 minutes. No need to add oil with the sausages, but if you see that you need to, add a teaspoon of butter or margarine. Transfer to bowl of cut biscuits along with sage, thyme, egg and just enough chicken broth to moisten. Toss gently to combine.

Evenly distribute stuffing among the prepared apples, tucking in some cheese into the middle of each mound of stuffing. Bake 20 to 25 minutes, or until the stuffing is crisp on top and the apples are slightly soft to the touch. Remove from oven to serve immediately.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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