Ingredients

• 2 medium sized poblano peppers, stem and seeds removed
• 4 large crimini mushrooms, quartered
• 1 medium red bell pepper, stems and seeds removed, sliced
• 4 celery stalks with leaves, cut into 1-inch pieces
• 1 small sweet onion (white or yellow), chopped into 1-inch pieces
• 1.5 cups challah, cubed
• 2 tablespoon olive oil
• 4 tablespoons maztoh meal
• 1 tablespoon ground yellow mustard
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons cayenne pepper
• 0.5 teaspoon garlic powder (not garlic salt)
• 1 pound ground dark turkey
• 1 pound ground dark chicken

Instructions

Pre-heat oven to 325-degree F. In a large bowl, combine all vegetables and challah, then drizzle with olive oil. Toss to combine and spread on to a half-sheet or jelly roll baking sheet and sprinkle lightly with kosher salt. Roast in oven for 25-30 minutes, stirring every 10 minutes, until challah has been fully toasted (but not burned) all around. Remove from oven and let cool for 20 minutes.

Pre-heat the oven again, this time to 350-degree F. Place all of the cooled, roasted ingredients into a food processor along with the matzoh meal, ground mustard, salt, pepper, herbs and spices. Pulse until all of the ingredients are well combined and no large chunks remain. Using the large bowl in the previous step, combine the roasted vegetable mixture and the ground meat using a large spatula, mixing spoon or, best of all, your hands until thoroughly combined.

Press the mixture into an 8×8 or 9×9 Pyrex pan, making sure that the top is smooth and even. Cover with aluminum foil and bake for 30 minutes. Remove the foil, reduce temperature to 325 degree F, and continue baking until internal temperature reaches 160 degree F. Remove from oven and cover with foil and let the carry-over heat bring the internal temperature to 165 degree F. Drain any excess liquid if necessary, then slice and enjoy.