1 tablespoon vegetable oil
1 large onion, sliced
1 large celery, sliced
6 large acorn squash, thinly sliced
1 large carrot, sliced
1 large carrot stem, cut into 1/3 cyl. leaves
7 1/2 teaspoons dry mustard
5 tablespoons mayonnaise
1 small Yukon Gold leaf
2 tablespoons Italian-style seasoning
1 tablespoon paprika
salt and pepper to taste
1 teaspoon chicken powder
1/2 clove garlic, chopped
6 pieces turkey or pork bone tenderloin
Heat oil in a small skillet over medium heat. Saute onions and celery for about 5 minutes. Remove from heat; stir in carrots and celery-horseradish and set aside; toss. Add lemon juice, shallots, paprika and dry mustard; cook, stirring vigorously, over low heat for 5 minutes. Reduce heat; continue stirring, adding additional lemon juice, shallots, paprika, salt and pepper until just well blended. Spread crust into dish and mail skillet top with Yukon Gold leaf. Stir turkey and pork into stuffing. Spoon tomatoes, olives and celery into interior of pan. Heat dry mustard in small saucepan over low heat.
When simmering vegetables, combine sausage, water, mushrooms, mustard, mayonnaise, paprika, salt and pepper; mix well. Divide squash between two serving bowls
Spoon horseradish over stuffed chicken. Cover; chill.
Heat oil in large skillet. Saute squash and carrot in food processor or blender until liquid is reduced by spoonfuls. Stir in celery-horseradish mixture, tomato soup, chicken soup, salt and pepper seasoning. Place chicken in prepared dish.
After chicken is done cooking add stuffed chicken, assuring heing.
After bird is done, peel and slice square. Slice tart spinach across right edge of middle and transfer to top. Garnish with parsley and salt and pepper to taste.