An apple bread stuffing seasoned with ginger, garlic and dill. Moistened with pineapple juice, then stuffed into golden delicious apples and baked till tender and juicy!

Serves 6

Preheat oven to 350 degrees

6 med. golden delicious apples

1/2 fresh lime

16 slices white bread (Italian or French, not the bakery kind, but the soft-crusted, sliced loaves in plastic wrap found on the grocery shelf with all the other breads)

1/2 c. margarine

2 c. diced onion

reserved apple pulp

4 t. powdered ginger

4 t. garlic powder

4 t. dried dill weed

approx. 1 c. pineapple juice by Dole

sea salt and black pepper

1/2 c. additional juice

Wash apples. Lay apples on their sides and slice 1/4 inch off top of each apple, keeping each top in one piece. Reserve tops.

Using the small end of a melon baller or a small knife, carefully remove center core of each apple. This should bore a hole in the apple about the size of a medium cigar. Do not poke a hole through the bottom of the apple.

Next, using the large end of a melon baller or a teaspoon (a teaspoon from your flatware or silverware, not a measuring teaspoon), carefully scrape out the remaining pulp of the apples, leaving 1/4 inch of apple intact all the way around the inside of the apple. Reserve this pulp.

Cut lime in quarters, then rub insides of apple cups with the lime to prevent discoloration. Rub raw surfaces of apple tops as well.

Turn oven to 350 degrees. Place bread slices on a baking sheet (it’s okay to overlap), then place in oven for 3-5 minutes. Turn bread slices over and bake 3-5 minutes longer. Bread should be slightly dried, but not toasted. Remove from oven and cut into 1/2 inch squares. Don’t stack and cut; you’ll compact the bread too much. Set aside.


In large skillet, over medium heat, melt margarine. Add onion and reserved apple pulp. Salt, then saute till onion is partially wilted, stirring often.

Using a potato masher, mash apple mixture in skillet to break apple into smaller pieces.

Add bread squares. Sprinkle with ginger, garlic and dill weed. Stir and toss till all are thoroughly coated with margarine. This will take a few minutes.

Add juice, more or less as needed, and stir till you reach desired consistency, not too moist, not too dry.

Salt and pepper to taste, then again, using potato masher, mash till thoroughly mixed.

Spoon stuffing into apple cups, rounding tops a bit. Then cover each with an apple top.

Place in baking dish. Pour the additional 1/2 cup juice in bottom of dish around the apples, then cover tightly with foil.

Bake in preheated 350 degree oven for 45 minutes. Remove foil during last 10 minutes of baking time.

Remove from oven and serve at once with tops on.

Notes: Be sure to eat the apples after you’ve eaten the stuffing. The flavors from the stuffing seep into the apple creating subtle, delicious flavors.

Don’t think that 4 teaspoons of ginger, garlic and dill is too much; they mellow a great dill while cooking.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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