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 well
Use this to Stuff your chickens.
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.