Gloria Slaters Stuffed Veal Pocket With Oyster Dressing Recipes

OYSTER STUFFING

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with butter, and set aside.
• Sprinkle a layer of crushed soda crackers on the bottom of the prepared baking dish. Arrange a layer of oysters, along with their juices, on top of the crackers. Sprinkle with salt and pepper and dot with a few pats of butter. Repeat, beginning with another layer of crackers. Top with a final layer of soda crackers and then pour the cream over everything. Sprinkle with the Parmesan and paprika. Bake until golden brown and bubbly, 45 minutes to 1 hour.

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.

OYSTER DRESSING (STUFFING)

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
• Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
• Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.

GLORIA SLATER'S STUFFED VEAL POCKET WITH OYSTER DRESSING

Steps:

• In a bowl, moisten the bread cubes with the oyster liquid. Heat the oil in a heavy-bottom pot over medium heat and cook the pork and veal. Stir in scallions, garlic and celery and cook for 10 minutes more, stirring frequently.
• Add the oysters and cook an additional 10 minutes, stirring frequently. Add bread cubes, olives, pecans, parsley and the rest of the dressing seasonings and stir well. Add bread crumbs and mix well. Refrigerate for at least 1 hour and up to a day in advance.
• Preheat the oven to 350 degrees. Rub the veal shoulder on both sides with salt and pepper. Lay out with fat side down, spread dressing evenly across and roll into a spiral. Tie the roast tightly using pieces of string at 1-inch intervals and tie lengthwise 2 or 3 times. Place the meat in a roasting pan and roast uncovered for the first hour.
• Meanwhile make a roux: In a small, heavy pot, heat the oil over medium heat and slowly add the sifted flour, stirring constantly; cook, stirring to prevent burning, until mixture is reddish brown, about 4 minutes. Remove from heat and add the garlic, shallots and parsley and cook for 1 minute. Return to medium heat and gradually stir in the wine and stock until the gravy is thick.
• After 1 hour, pour the gravy over the roast, cover and return to the oven for an additional hour. Remove and allow the roast to set for an hour before slicing in 1/4-inch pieces. Serve with gravy.

STUFFED VEAL BRISKET

Steps:

• Preheat oven to 325F; spray a large roasting pan with Pam and set aside.
• In a small bowl, combine minced garlic, salt, pepper, mustard, paprika and thyme; with your hands, rub this mixture on the inside and outside of your brisket; if roast doesn't have much fat, add 1 tbsp olive oil to garlic mixture before rubbing on roast.
• Using your favourite stuffing, stuff the brisket lightly and fasten with skewers or tie with kitchen string.
• Place in roasting pan and surround with onion, celery and carrots.
• Pour broth and wine over all, and place cover on roasting pan.
• Bake for 3 hours, basting occasionally; remove cover and cook for about 45 minutes longer, or until done to your preference.

STUFFED AND ROASTED RACK OF VEAL

Steps:

• Preheat your oven to 425F.
• In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic and 1 tsp each salt and black pepper.
• Mix well until as smooth as possible.
• Set aside.
• Make a pocket in the rack for the stuffing.
• To do this use a very sharp knife to make an incision in the center of the eye of the rack.
• Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.
• Remove the knife and insert the handle of a wooden spoon.
• Work the spoon handle back and forth to create a pocket that runs from one end of the rack to the other.
• Place the stuffing into a pastry bag fitted with a plain tip.
• Insert the pastry bag in the pocket of veal and gently squeeze the bag.
• This would probably work just as well using a ziploc bag with one of the tips snipped off.
• Use the wooden spoon you used to make your pocket to push the stuffing down as far as it will go.
• Work the stuffing down into the meat until it reaches the unopened end of the rack.
• Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.
• When the rack is ready to cook rub it with the olive oil and season with 1 Tbs each salt and black pepper.
• Place the rack into a roasting pan and cook for 30 minutes.
• Reduce heat to 350F and cook and additional 1 hour and 20 minutes.
• A meat thermometer should read 150 degrees F.
• before you remove it from the oven.
• Let rest for 20 minutes before carving.

OYSTER DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI SHELLS

Steps:

• Brown ground beef and ham together, breaking up chunks; drain.
• Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
• Add green onions, parsley, paprika and season with salt, pepper and cayenne.
• In the meatime with food processer, process oysters with liquid until pulverized.
• To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
• For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
• For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
• For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.

VEAL POCKETS IN THE STYLE OF VALLE D'AOSTA

Steps:

• Lay the cutlets flat on a clean, dry work surface. In a small bowl, mix the cheese and prosciutto. Evenly divide this mixture among the 4 cutlets, placing the mixture in the center of each cutlet. Season with salt and pepper. Fold in half being careful that none of the cheese and prosciutto stuffing escapes. Secure sides with toothpicks. Dredge rolls in flour.
• Heat a 12-inch saucepan over medium-high heat. Add the 3 tablespoons of butter and cook until the butter foams. Add the veal rolls to the pan and brown on all sides, about 5 minutes per side. Use tongs to carefully turn the rolls. Remove rolls and keep warm. Add the sage leaves to the pan and pour in the wine. Continue cooking over high heat until the wine evaporates. Swirl in the remaining 1 tablespoon of butter. Serve immediately with a sprinkling of Emmental cheese on top.