Turkey, Apple, and Cranberry Stuffed Zucchini

---

At the farmers market I found what looked like round zucchinis. I had never seen them before. I instantly started to brainstorm ways to stuff them. I went to work in the kitchen chopping and sautéing. Coming out with what I feel like is a perfect blend of fall flavors in a pretty little package. This recipe made a lot more filling than there were zucchini cavities. This can be a great side dish or even a main. The recipe isn’t hard to make and is visually impressive. It would be great to bring to any of your upcoming holiday gatherings. I love dishes that also decorate the table. This is definitely one of them!

With this recipe you can also make traditional zucchini boats. These round ones are not always readily available. You can use the regular shaped  zucchini and stuff them with this mixture.

Turkey, Apple, and Cranberry Stuffed Zucchini

ingredients

• 1 Tbsp butter

• 1 lb turkey meat

• 1/2 tsp kosher salt

• 1/8 tsp pepper

• 1 tsp onion powder

• 1/2 tsp ground mustard

• 1/2 tsp sage

• 1 c yellow onion, chopped

• 1 c apples, peeled and chopped

• 1 c zucchini, chopped

• 1/2 c white wine

• 1 c chicken stock

• 3/4 c cous cous

• 1/2 c dried cranberries

• 1/2 Tbsp apple cider vinegar

instructions

1. Preheat the oven to 400 degrees.

2. Prepare the zucchini. Cut the side with the stem, making a flat surface. Then score the zucchini with a pair knife or other small short knife. Try not to pierce the outside skin of the zucchini. Make tic tac toe pattern or an x.

3. Then with a small spoon or melon baller remove the "meat" of the zucchini. Then chop up the meat of the zucchini to use in the saute.

4. In a large saute pan over medium heat melt the tablespoon of butter. Add the turkey meat and brown. As the meat is browning take the edge of a wooden spoon and break the meat apart into smaller pieces. About 7 minutes.

5. Season the meat with salt, pepper, onion powder, ground mustard, and sage. Stir to combine.

6. Then add in the onions, apples, and zucchini. Continue to stir occasionally and saute until apples become soft, about 5 minutes.

7. Then add the white wine and deglaze the pan. Scrape up any bits from the bottom of the pain. Let the wine simmer for 2 minutes. Then add the chicken stock and bring to a simmer.

8. Add in the cous cous, cranberries, and splash in the apple cider viengar, stir and cover. Lower the heat so there is a slow simmer, not a fast boil. After 7 minutes the cous cous should be cooked most of the way. Remove pan from heat.

9. Place the zucchini cavities in a ceramic dish or pyrex. Stuff the cavities with the turkey and cous cous mixture. Cover the dish with tin foil and place in the oven for 30 minutes.

Print this Recipe