These stuffed apples are a stunning side dish. They’re filled with a sausage, pine nut and rosemary stuffing and are perfect served with roast chicken or roast pork. Beyond being amazingly delicious, these stuffed apples are a fabulous make-ahead side dish. Up to 24 hours ahead of time, hollow out the apples and rub the insides and any exposed white parts lightly with lemon juice. Stuff them and arrange them in the baking tray. Cover with plastic wrap. Take them out and put them on the counter while the oven preheats. Remove the plastic wrap and then bake as directed. Note that the flesh of the apples may turn brown in the fridge despite the lemon juice. But that's ok since it would have turned brown from baking anyhow.