Baked Stuffed Veal Breast Recipe 35

STUFFED VEAL BREAST

Steps:

• Preheat the oven to 275 degrees. Rub the inside of a mixing bowl with the garlic, then chop and add to the bowl. Add and stir together the egg, 3 tablespoons of wine, salt, pepper and nutmeg. Add the parsley and bread crumbs, then the sausages, removed from their casings. Mix well.
• Stuff the pocket of the veal breast with the mixture, gently pressing it into the corners. Sew together the opening with a kitchen needle and string.
• Lay the bacon in a braising pan, cover with the shallot and lay the veal on top. Cover and place on the stove over low heat, until the bacon sweats and the shallot softens, about 15 minutes. Remove the lid, add 1/2 cup wine and bring to a simmer. Reduce until there is just a film of liquid in the pan. Add 1/2 cup broth and reduce once more. Pour in the remaining broth to cover 3/4 of the meat. Cover the pan with parchment paper, then the lid, and braise in the oven until the meat is fork tender, about 2 hours.
• Remove the lid and parchment. To create a glaze on top of the meat, baste the meat and braise, uncovered, for 5 minutes, then repeat. Remove from the oven and let cool in the liquid. Serve sliced, warm, with some of the cooking juices, or chilled.

STUFFED BREAST OF VEAL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

BAKED STUFFED VEAL BREAST RECIPE - (3/5)

Steps:

• Sprinkle top with olive oil granulated garlic, dry basil, oregano, salt and pepper and Romano cheese. Bake 350 for about 2-½ hrs. Clean breast and salt and pepper inside. In large mixing bowl stir eggs with cheese. Crumble bread with hands and stir in mixture. Add garlic, salt, and pepper, parsley flakes and oregano. Stir until well blended. In bottom of pan grease with shorting or oil sprinkle with some seasonings. Place meat in pan and rub shorting on breast and season with spices and cheese mixture. Cover during baking. After one hour add onion. Slices to juice and baste. Cover again and bake until well browned Let set about 15 minutes before cutting.

STUFFED AND ROASTED BONE-IN VEAL BREAST

Steps:

• Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature.
• In a skillet melt butter over medium-high heat. Add onion and celery and saute until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed.
• Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes.
• Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion.

STUFFED BREAST OF VEAL

Steps:

• Trim breast of veal. Slice a big pocket along top portion of rib bones.
• Saute 1/2 pound chicken livers in 2 tablespoons butter. Chop finely or grind.
• In another saute pan cook onion and celery in butter 2 tablespoons butter until soft.
• Combine livers, vegetables, bread stuffing, parsley, salt and pepper. Add milk to moisten stuffing. Add beaten eggs to mixture.
• Stuff veal to thickness of 1-inch across breast. Skewer breast with 2 wooden skewers, following the bone. Roast in a preheated 350 degree oven for 2 to 2 1/2 hours. Best roasted the day before and eaten at room temperature.

STUFFED BREAST OF VEAL

Steps:

• Preheat oven to 400°F.
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside.
• Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture.
• In a small bowl, combine paprika, onion powder, garlic powder, salt, and pepper. Sprinkle generously all over veal. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 2 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

STUFFED VEAL ROAST

Steps:

• Preheat oven to 375°F.
• Place the mushrooms, the 1/2-box defrosted spinach, leaves from the rosemary sprigs, olives, orange zest, and lemon zest into the bowl of a food processor fitted with a metal blade. Pulse to combine to a paste.
• Untie the roast. Season both sides with salt and pepper. Spread the stuffing paste evenly over the surface of the veal, generously covering it.
• Reroll the roast and tie it just tightly enough to secure; don't tie too tightly or the filling will all ooze out. The filling will be visible.
• Heat the olive oil in a large skillet. Add the veal roast and sear on all sides until the meat is a deep golden-brown. Place the seared roast into a roasting pan.
• In a small bowl, mix the honey, apricot preserves, and mustard. Rub all the meat surfaces with a thick coating of the apricot-honey mixture, reserving some mixture. Bake for 1 hour, covered. Remove the roast from the oven and baste with remaining apricot-honey mixture. Return to the oven, uncovered, for 15 more minutes. Allow the roast to stand for 10 minutes before slicing. The roast should be juicy and slightly pink in the center.

STUFFED ROAST VEAL BREAST

Steps:

• In a bowl, mix together the stuffing ingredients.
• Put the veal breast meat side up on a flat surface. Using a sharp, thin knife, slice along the widest side of the breast, as close to the bones as possible, to create a deep pocket. Push the stuffing into the cavity and press on it to distribute it evenly over the bones. Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.
• Heat the olive oil in a large casserole. Sprinkle the meat all over with salt, and when the oil is hot, brown the meat for a total of 30 minutes over medium heat, turning occasionally so it is uniformly brown. Add the sliced onion and water; cover, reduce heat to very low and cook 1 hour.
• Preheat the oven to 400 degrees. Remove the meat to a platter. In the remaining juices (about 1 1/2 cups), arrange the potatoes in one layer. Put the roast on top, meat side up, and cook, uncovered, in the oven for 30 to 40 minutes, until the meat is nicely browned on top and the potatoes are cooked through.
• At this point, the roast is cooked enough so the ribs can be twisted and pulled away from the meat. Slice the meat, following the shape of the ribs and slicing right through the cartilage bones. Serve each person one slice with potatoes and pan juices.

VEAL BREAST WITH FARFEL STUFFING

Steps:

• In a large skillet, saute celery and onion in chicken fat until tender. Add farfel; cook and stir over medium heat until lightly browned. Stir in the parsley. , Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture. Cook over low heat until liquid is absorbed, stirring occasionally. , Just before baking, evenly stuff the farfel mixture into the veal breast pocket; close and tie several times with kitchen string. Place in a greased shallow roasting pan. Brush veal with oil. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160° for veal and 165° for stuffing, basting occasionally. Let stand for 10 minutes before slicing.

STUFFED VEAL BREAST

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Make stuffing:
• Toast bread cubes on baking sheet until dry and beginning to brown on edges, about 15 minutes. (Leave oven on.)
• Cook celery, onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Transfer to a small bowl.
• Heat remaining 2 tablespoons butter in cleaned skillet over high heat until foam subsides, then sauté livers with 1/4 teaspoon salt and 1/8 teaspoon pepper until edges are browned but livers are still pink inside, about 3 minutes. Transfer to a cutting board and cool completely, then cut livers into 1/4-inch dice.
• Whisk together eggs and milk in a large bowl, then stir in bread, vegetable mixture, livers, dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand at room temperature until bread has absorbed liquid, about 10 minutes.
• Prepare veal:
• Trim as much excess fat as possible from veal, then lay meat on a work surface. Beginning at center of thickest edge of veal breast, insert a large knife horizontally into center of veal and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides. Open pocket and sprinkle inside with 1/4 teaspoon salt and 1/8 teaspoon pepper. Fill pocket with stuffing and cover opening with bacon slices. Rub outside of veal with oil and sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
• Transfer veal to a small roasting pan. Add stock to pan, then cover pan tightly with foil and roast veal 1 1/2 hours.
• Remove foil and baste veal with stock, then roast, uncovered, until well browned and thermometer inserted diagonally 2 inches into stuffing registers 190°F, about 1 hour more.
• Transfer veal to a platter and let stand, loosely covered with foil, 20 minutes before slicing. Serve warm or at room temperature.