Crisp and sweet, apples are autumn’s favorite fruit. Apples are a healthy snack on their own, but when paired with a steaming bowl of oatmeal, a vibrant chicken salad, or a spoonful of your go-to nut butter, they provide energy to fuel your day. And, they do keep the doctor away! Apples are loaded with fiber and vitamin C (especially in the skins), and they contain antioxidants that lower your risk of cardiovascular disease.
Photography By Rich Smith
The following recipes from Chattanooga locals can help you make the most of apple season.
The FEED Co. Table & Tavern’s Sautéed Brussels Sprouts with Gala Apples
By Miguel Morales, Co-Owner | Serves 4
2 Tbsp. olive oil
1 Ib. Brussels sprouts, trimmed and quartered
1/4 medium onion, diced
1/4 tsp. salt
1 Gala apple, cored and diced
2 garlic cloves, minced
3 slices of center-cut bacon,
cooked and chopped
- Heat olive oil in a large skillet over medium heat.
- Add Brussels sprouts, onion, and salt. Cook until Brussels are golden brown, approximately 8 minutes, stirring occasionally.
- Add diced apples and minced garlic. Reduce the heat to low and stir. Cover the skillet with a lid and cook until apples are tender, stirring occasionally.
- Stir in cooked bacon pieces and serve.
Did you know?
You need approximately 36 apples to make one gallon of apple cider.
Time to start picking!
Morgan Howard’s Apple, Sausage, & Pecan Stuffing
1 Ib. chicken or turkey Italian sausage
Olive oil, for sautéing
1 stick butter
1 large onion, diced
4 stalks celery, diced
2 cups tart apples, diced (about 2 medium-size Granny Smith apples)
1 1/2 cups chicken stock, plus more if needed
4-5 Tbsp. fresh sage, sliced thin (or 2 Tbsp. dried sage)
1/2 cup fresh parsley, chopped
2 Tbsp. salt
1 Tbsp. pepper
3 cups day-old Italian or French bread, cut into coarse chunks
3 cups day-old multigrain bread, cut into coarse chunks
1 1/2 cups pecans, coarsely chopped
- Preheat oven to 350°.
- Brown sausage in skillet with olive oil. Set sausage aside in large mixing bowl.
- Melt butter in skillet over medium heat. Add onions, celery, and a pinch of salt and sauté for 10-15 minutes. Turn up heat to medium-high, then add apples and cook for 3-5 minutes.
- Add 1 1/2 cups chicken stock to the onion/apple mixture and bring to a simmer. Turn down heat and simmer for about 5 minutes. Turn off heat and add sage, parsley, salt, and pepper.
- Add apple mixture to mixing bowl with sausage along with the bread pieces and pecans. Stir gently and add more chicken stock if needed to form stuffing mixture – the mixture should be moist, but not sopping wet.
- Grease a large casserole dish and pour stuffing mixture in. Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes, adding more chicken stock occasionally if needed.
- For a crispy topping, broil 2 minutes at the end of the cook time. Serve and enjoy!