Ingredients 4 small Gala apples 

2 tablespoons olive oil 

½ cup chopped celery 

½ cup chopped onion 

2 cups crumbled cornbread, slightly stale is best 

½ cup chopped dried cranberries 

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground pepper 

½ cup chicken broth 

½ cup grated Kerrygold

Skellig Cheese

¼ cup chopped pecans 

Instructions:   

  1. Halve and core 4 apples with a melon baller. (Use a cooking apple like Gala that will stay crisp when baked.) Scoop out most of the apple flesh leaving a ¼ -½ inch border around the apple. Chop up the apple flesh and reserve ⅓ cup of chopped apple. Save rest for another use.   
  2. Heat the olive oil in a skillet over medium heat and add the celery and onion. Cook until the onion is translucent, about 5 – 7 minutes. Remove from heat.  
  3. Place crumbled cornbread, dried cranberries, chopped apple, and thyme in a bowl. Season with salt and pepper.  
  4. Add celery, onions and chicken broth to cornbread mixture and toss to coat. Gently stir in Kerrygold Skellig cheese and chopped pecans.  
  5. Place apples in a baking dish cut side up and divide cornbread stuffing evenly among apples.   
  6. Bake in a preheated oven at 400°F for 20-30 minutes or until the tops are golden brown and crispy. Remove from oven and serve immediately.  

Recipe by Garnish with Lemon.