Here is the base of the recipe. Of course, I made a few changes.
3 cloves of garlic
A spicy Italian sausage
I did not put in the honey or maple syrup, but was more than sweet enough for us.
For seasonings I used: pepper, sage, marjoram, tarragon, cayenne, red pepper flakes, Hymeneal sea salt rosemary, thyme and all spice, in amounts of descending order.
When Hublet and I carved out the apples, we carved out a good amount, so you still had a vessel but could stuff a decent amount of the mixture in the the apple. The apple we carved out, excluding of the seeds and core, I put into the meat mixture.
I also served mine with sweet potato squash instead of salad.
This was very yummy. Hublet asked for it again before the apples are no more this year...
I hope you enjoy.
Saving the world one stick of butter at a time.
God's many blessing upon you this harvest season,