Maple Mustard Stuff Chicken
A real show stopper that is truly pretty easy to make. I use the frozen bags of butternut squash from Koshertaste, it just makes it that much simpler to prep this dish.Â
Terrific for any holiday or Shabbat meal. Also makes for delicious leftovers.Â
Ingredients
For the Stuffing:
1 large onion, diced
2 carrots, diced
3 celery diced
1 tsp. Garlic powder
1 tsp onion powder
1 tsp. Dried parsley
For the Veggie Apple Bottom:
3–4 honey crisp apples, sliced into thick wedges. I keep the peel on
3–5 shallots, quartered. (Red onion also works here)
1 bag @kosher_taste frozen diced butter nut squash
2 tsp garlic powder
1 tsp minced onion
2 tsp dried parsley
1/2 Tsp ground mustard
Pinch of ginger powder
1 tsp. Salt
Black pepper to taste
1/4 cup maple syrup (more if you like sweeter)
For the chicken glaze:
Mustard
Maple surup
Salt, pepper, a little garlic powder and dried parsley .
Instructions
Saute the onion, carrots and celery in about 3 Tbsp oil for about 6 minutes. Then add the spices and mix and sauté for another 4-5 minutes. Then add the matzah meal and broth and mix all together wellÂ
Use this to Stuff your chickens.Â
Place all the apples and veggie in a parchment lined deep baking dish that you drizzled with oil. The add the spices and maple syrup and mix well.
Add the stuffed chicken on top of that.
Bake on 350F for 1 hour covered and then uncover and bake for another 40-50 minutes till done.Â