25 Recipes for 25 Years, Part 4: 5 Apple Dinner Recipes

When it comes to cooking with apples, often the first things that come to mind are pies, crumbles, and other sweets. Naturally, we’re big fans of apple pie, but we also never miss an opportunity to incorporate apples into savory dishes. As we continue celebrating our 25th anniversary with our 25 favorite apple recipes, we’re highlighting some of the best ways to bring NY apples to your dinner table!


Autumn Sausage, Veggie and Apple Sheet-pan Dinner

If you’ve never made a sheet-pan dinner, prepare for a mealtime revolution. Sheet-pan dinners are so easy and low-hassle, you’ll wonder why you didn’t try one sooner. Simply toss your chopped ingredients with olive oil and seasonings, spread on a baking sheet, and roast! In this hearty, healthy meal, roasted NY apples lend a punch of sweetness to smoked turkey sausage and winter vegetables. Best of all? You only have one pan to clean!


Ingredients:


· 12 oz. smoked turkey sausage, sliced into ½-inch thick slices

· 1 lb. sweet potatoes, peeled and diced into ¾-inch cubes

· 1 lb. Brussels sprouts, halved

· ½ medium red onion, diced into chunks

· 1 clove garlic, minced

· ¼ cup olive oil

· 1 tsp. dried thyme

· 1 tsp. dried sage

· 1 tsp. dried rosemary

· 2 crisp NY apples, cored and diced into 1-inch chunks

· 2 Tbsp. chopped fresh parsley

· Salt and freshly ground black pepper


Directions:


1. Preheat oven to 400°F. Spray a rimmed 18x13-inch baking sheet with non-stick cooking spray.


2. Add sausage, sweet potatoes, Brussels sprouts, NY apples, onion and garlic to sheet pan.


3. Drizzle everything with olive oil, then sprinkle with thyme, sage and rosemary. Add salt and pepper to taste, then toss to coat.


4. Roast in preheated oven 15 minutes, then remove and toss again.


5. Return to oven and continue to roast until veggies and apples are tender, about 15 minutes longer.


6. Sprinkle with parsley and serve warm.


Recipe courtesy of Cooking Classy


Pork Meatloaf with Apples & Sage

Meatloaf gets a welcome refresh in this autumn-ready recipe, which features the classic trio of NY apples, pork and sage in a whole new way. A few kitchen staples are all you need to complete this low-hassle weeknight meal. Be sure to thoroughly squeeze excess moisture from your grated apples to ensure your meatloaf has the perfect consistency.


Ingredients:


· 2 large NY apples, cored, peeled and grated

· 1 large yellow onion, finely chopped

· 2/3 cup breadcrumbs

· ½ cup milk

· 2 lb. ground pork

· ½ tsp. dried oregano

· 1 tsp. dried basil

· ¼ cup fresh sage leaves, chopped

· 1 large egg, lightly beaten

· 1 tsp. salt

· ¼ tsp. freshly ground black pepper

· Ketchup to taste


Directions:


1. Preheat oven to 400°F.


2. Line a small baking sheet with parchment paper.


3. Wrap the grated NY apples in a clean towel and squeeze out as much moisture as you can.


4. To a mixing bowl add the apples, onion, breadcrumbs and milk. Leave for 5 minutes.


5. After 5 minutes, add the ground pork, oregano, basil, sage, egg, salt and pepper.


6. Mix until everything is well combined.


7. Turn out onto the baking sheet and mold into a meatloaf shape, about 10 inches long and 5 inches wide.


8. Top with ketchup.


9. Bake for about 1 hour, or until a thermometer reaches 165°F when inserted into the center.


10. Remove from the oven and allow to rest for 10 minutes before slicing and serving.


11. Serve with extra ketchup.


Recipe courtesy of Relish


Apple & Cheddar Penne Pie

Everyone knows NY apples and cheddar make a terrific snack. But add in some pasta and you’ve got a meal! This inventive penne pie is crispy and creamy like a homemade mac and cheese, while combining the sweet and savory flavors that make apples and cheddar such a hit. A splash of cider in the cheese sauce makes New York’s unmistakable apple flavor shine.


Ingredients:


· 2 Tbsp. butter, softened

· 2/3 cup panko (Japanese-style breadcrumbs)

· 1 Tbsp. snipped fresh thyme

· 12 oz. uncooked penne pasta

· 2 cups (3 medium) NY apples, peeled and chopped

· ½ cup chopped sweet onion

· 3 Tbsp. butter

· 3 Tbsp. all-purpose flour

· ½ tsp. salt

· ¼ tsp. ground black pepper

· 2 cups whole milk

· ½ cup apple cider

· 6 oz. cream cheese, softened and cut into 1-inch pieces

· 1½ cups shredded white cheddar cheese

· Fresh thyme sprigs (optional)


Directions:


1. Preheat oven to 350°F. Grease a 10-inch springform pan with 1 tablespoon of the softened butter. Sprinkle sides of pan with 1/3 cup of the panko to coat; set aside. Melt the remaining 1 tablespoon softened butter. Stir the remaining 1/3 cup panko and 1 teaspoon thyme into melted butter; set aside.

2. Cook pasta 2 minutes less than instructed by package directions; drain. Return pasta to pan; set aside.


3. In a large saucepan, cook NY apples and onion in the 3 tablespoons butter over medium heat for 5 to 8 minutes or until tender. Add flour, salt and pepper to saucepan. Cook and stir for 2 minutes. Stir in milk and apple cider. Cook and stir until thickened and bubbly. Reduce heat to low. Add cheeses and remaining 2 teaspoons thyme; stir until cheese melts.


4. Add sauce mixture to pasta; stir to combine. Spoon pasta mixture into prepared pan. Sprinkle with reserved panko mixture.


5. Bake, uncovered, about 40 minutes or until edges are bubbly. Let stand on a wire rack for 20 minutes. Remove sides of pan. Using a serrated knife, cut pie into eight wedges. If desired, top with fresh thyme sprigs.


Recipe courtesy of Better Homes and Gardens


Festive Fall Tortellini Toss

Why not dress up your everyday tortellini tonight? The addition of sautéed mushrooms, butternut squash and walnuts adds hearty earthiness to this autumnal dish, while tart NY apples cut the richness of the cheese. We promise, you’ll never want to eat plain tortellini again.


Ingredients:


· 1 9-oz. package refrigerated cheese tortellini

· 2 Tbsp. olive oil

· ½ lb. sliced baby portobello mushrooms

· 1¾ cups butternut squash, cubed and peeled (about ¼ inch cubes)

· ½ tsp. poultry seasoning

· 1 medium NY apple, chopped

· 3 Tbsp. thawed apple juice concentrate

· 3 Tbsp. apple cider vinegar

· 1 green onion, thinly sliced

· 1/3 cup walnuts, toasted

· 1/3 cup cubed smoked Gouda cheese

· 2 Tbsp. minced fresh parsley


Directions:


1. Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add NY apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender.


2. Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat and serve.


Recipe courtesy of Taste of Home


Chicken Normandy

Cooking to impress? Give this classic chicken Normandy a try. Whole chicken legs are braised in NY apple cider and brandy, then served in a sauce made from sautéed apples, onions and cream. Though chicken Normandy originates in France, we find that NY apples fit right in!


Ingredients:


· 4 Tbsp. butter

· 2 NY apples, cored and sliced into wedges

· Flour for dredging

· 4 whole chicken legs (with thighs)

· Salt to taste

· 1 large onion, peeled and sliced lengthwise into wedges

· ½ cup brandy

· 2 cups apple cider

· 1 tsp. dried thyme

· ½ cup cream


Directions:


1. Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature while

you prep the other ingredients and sauté the apples in the next step. 2. Preheat the oven to 375°F. Heat 2 tablespoons of the butter in a large, oven-proof sauté pan over medium heat. Add the NY apple slices and sauté until they begin to brown, turning occasionally. Sprinkle the apple slices with a pinch of salt. Remove from pan and set aside on paper towels to drain. 3. Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 tablespoons of butter. Cook until golden, about 3-5 minutes each side on medium to medium-high heat. Remove from pan and set aside.

4. Add the onions and increase the heat to medium-high. Spread the onion slices in an even layer to cover the pan. As the onions cook, they will release moisture that will help deglaze the pan of the browned bits from the chicken. Sauté the onions, stirring occasionally, until they just begin to brown, about 5-8 minutes.


5. Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits from the bottom of the pan.

6. Let the brandy boil until it has reduced by about half. Add the apple cider and bring it to a boil. Sprinkle in the thyme. Add a pinch of salt to the mixture. 7. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook uncovered for 30 minutes. 8. Remove the pan from the oven. Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half. 9. When the sauce reduces to the point where it's a little syrupy, add the cream and remove from heat. Taste for salt and add some if needed. To serve, drizzle apples and onions with sauce and top with chicken.


Recipe courtesy of Simply Recipes

®2018 New York Apple Association