2 New Dinner Recipes Using Fresh Fall Apples
It is almost officially autumn, which means that the apple-picking season has begun! Apple picking is one of the most-loved activities in early fall, as families had to their local orchards and bring home bags of fresh apples. Take a look at these new and exciting recipes for inspiration of how to cook all of the apples you pick this fall!
We know that apples make delicious desserts, but have you ever wanted to try to incorporate apples in your entree? If so, this apple-mustard chicken recipe is for you. For six servings, you will need:
1-½ pounds chicken tenderloins
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons butter
2 small Granny Smith apples, thinly sliced
½ cup packed brown sugar
¼ cup stone-ground mustard
This recipe is perfect for a fall weeknight, as it is so simple and only takes 30 minutes to make! Start by seasoning the chicken with salt and pepper, heat butter in a large skillet over medium heat, and add the chicken. Cook for about 4-6 minutes on each side then remove from the pan. Next, add apples, brown sugar, and mustard to the same pan. Cover the pan and cook over medium heat for 3-4 minutes, then stir in the chicken. Heat through and mix together, and your apple-mustard chicken is ready to eat!
Slow Cooker Apple Stuffing
Who doesn’t love a slow cooker meal? They are perfect for Sunday meals, as you can start dinner in the morning or afternoon, watch some football, then have a warm dinner waiting for you! For your next football Sunday, use some fresh apples to make a delicious apple and sausage stuffing. For nine servings (the leftovers freeze well if you don’t finish it all) you will need:
½ pound mild Italian sausage
4 cups seasoned stuffing cubes
1-½ cups crushed cornbread stuffing
½ cup chopped toasted chestnuts or pecans
½ cup minced fresh parsley
1 tablespoon minced fresh sage
⅛ teaspoon salt
⅛ teaspoon pepper
1-¾ cups sliced baby portobello mushrooms
5 ounces sliced fresh shiitake mushrooms
1 large onion, chopped
1 medium apple, peeled and chopped
1 celery rib, chopped
3 tablespoons butter
1 can (14-½ ounces) chicken broth
In a large skillet, cook sausage over medium heat and drain, then transfer to a large bowl. Stir in the stuffing cubes, cornbread stuffing, chestnuts, parsley, sage, salt, and pepper. Next, add the mushrooms, onion, apple, and celery to a pan and saute in butter until tender, then stir into stuffing mixture. Add enough broth to reach your desired moistness, and transfer to the slow cooker. Cover and cook on low for three hours, and enjoy your day until it is ready to eat!
Recipes from: www.tasteofhome.com
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