Roast Chicken And Roasted Veggies With Mushroom-Apple Stuffing

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 5 servings

1 5-pound roasting chicken

2 tablespoons extra virgin olive oil (EVOO)

Salt and ground black pepper

2 large parsnips, peeled and chopped

2 bulbs of fennel, tops and fronds removed and reserved, bulbs cut into wedges through the root

3 Granny Smith apples, 2 cored and cut into large wedges, 1 cored and finely chopped, divided

2 tablespoons butter

1 small onion, finely chopped

3 ribs of celery from the heart, finely chopped

1/4 pound crimini mushrooms, wiped clean and finely chopped

1 red apple, such as Fuji or Red Delicious, cored and finely chopped

1/2 tablespoon (about 1/2 a palmful) poultry seasoning

2 tablespoons whole grain mustard, (eyeball it)

1/4 cup (about a handful) flat leaf parsley leaves, chopped

Zest of 1 lemon

2 1/4 cups store-bought stuffing cubes, your favorite brand and flavor

1 1/3 cup chicken stock, warmed

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