Heat a large skillet over medium-high heat. Add the sausage and spread it out. Cook 3 minutes without stirring, then flip and break into crumbles. Continue cooking 2 to 3 minutes, until no longer pink. Remove from heat.
2
Cut ciabatta into ½-inch cubes and place in a large bowl. Thinly slice the fontina and cut slices into ½-inch pieces. Add fontina to the bowl along with 2 teaspoons of the rosemary, the fennel seed, ½ teaspoon of the salt, and the cooked sausage. Stir.
3
Preheat oven to 375°F.
4
Zest and juice the lemon and mix the zest and juice together along with the remaining ½ teaspoon salt.
5
Halve the apples lengthwise. Use a melon baller to scoop out cores and some flesh, leaving ½ inch around sides and bottom. Brush cut surfaces and hollows with the lemon mixture, just to lightly dampen them. Discard the leftover lemon mixture or save for a different use. Place apples cut-side up in a 9×13-inch baking dish.
6
Stir the sausage mixture. Test the moisture by squeezing a handful in your palm. If it holds together, it’s ready. If not, add 1 to 3 tablespoons milk or broth, stirring after adding each tablespoon, until mixture holds its shape.
7
Firmly pack stuffing into a ¼-cup measure. Invert onto your palm and squeeze, and then press it onto the hollow of an apple half. It will be a mound that fills the hollow and also tops the rest of the surface. Repeat with remaining apples.
8
Bake until apples are fork tender and stuffing is lightly browned on top, 30 to 35 minutes. Warm up the honey in a small microwave-safe bowl for 10 seconds. Drizzle over apples, then sprinkle with kosher salt and the remaining 2 teaspoons rosemary.
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