Stuffed Breast Of Veal Recipes

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STUFFED VEAL BREAST



Stuffed Veal Breast image

Categories     Roast     Veal     Bacon     Dill     Gourmet

Yield Makes 10 servings (as part of larger meal)

Number Of Ingredients 17

2 cups diced (1/4 inch) marbled rye bread or a combination of rye and pumpernickel bread
1/2 cup diced (1/4 inch) celery
1/2 cup finely chopped onion
1 large garlic clove, chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
1/2 pound chicken livers, trimmed
2 large eggs
1/4 cup whole milk
1 tablespoon finely chopped fresh dill
1 (3 1/2-pound) piece boneless first- or brisket-cut veal breast (1 1/2 inches thick)
2 bacon slices
2 tablespoons olive oil
1 cup chicken stock or low-sodium broth
Special Equipment
an instant-read thermometer

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.

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

Make and share this Stuffed Breast of Veal recipe from Food.com.

Provided by DrGaellon

Categories     Veal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1/2 cup sliced mushrooms
1/2 cup grated carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 egg
1/4 cup water (or as needed)
salt, to taste
ground black pepper, to taste
4 cups cubed white bread
3 1/2 lbs bone-in breasts of veal
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

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.

Nutrition Facts : Calories 284.6, Fat 16, SaturatedFat 4.8, Cholesterol 101.2, Sodium 223.4, Carbohydrate 15.2, Fiber 1.4, Sugar 2.5, Protein 19.2

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 9

1 package onion soup mix
1/4 cup melted butter
Paprika
1 (5 to 6 pound) breast of veal, with a deep pocket cut into it
1 loaf egg bread
1 large onion, diced and sauteed
4 eggs beaten
Salt and pepper
1 packet sugar or artificial sweetener

Steps:

  • Preheat oven to 375 degrees F.
  • Mix onion soup mix with melted butter and paprika. Then, rub mix into the inside and outside of the veal breast.
  • Shred egg bread into a colander and run hot water over bread to moisten. Drain well.
  • In large bowl, put drained bread, sauteed onion, eggs, salt, pepper, and sugar. Mix very well.
  • Stuff the bread mixture into veal breast and cover with foil. Place into oven for 2 1/2 hours. Remove foil and cook another 45 minute to 1 hour.

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

We used to put strips of salami, a sliced egg and pieces of Provolone cheese inside the veal. That would give it a really nice taste.

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 16

1 (5-pound) boned breast of veal with pocket
Salt and pepper to taste
1 sweet potato (8 ounces), peeled and diced
1 small white potato (4 ounces), peeled and diced
1 small carrot, peeled and diced
2 stalks celery, diced
1/2 cup minced onion
1/2 pound ground pork
4 tablespoons olive oil
1/2 cup cooked rice
1/4 cup grated Locatelli
2 hard-cooked eggs, chopped
2 tablespoons minced fresh parsley
Salt and pepper, to taste
Olive oil, to taste
Paprika, to taste

Steps:

  • Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper. Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 minutes. Drain and pat dry. In a skillet set over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer to a bowl and let cool. Add the blanched vegetables, the remaining oil, rice, cheese, eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or securing with toothpicks. Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add enough water to measure 1 inch in the pan and roast, covered with foil, for 2 1/2 hours. Remove the foil and continue to roast, basting with pan juices, for 30 minutes more. Transfer the veal to a cutting board and let it stand, loosely covered, for 10 minutes before slicing.

STUFFED VEAL BREAST RECIPE



Stuffed Veal Breast Recipe image

Stuffed veal breast recipe Italian has many kinds of stuffing. We are going to show you how to make the classic version with spinach, ground beef, parmesan cheese, and stale bread softened in milk.

Provided by Silvana Nava

Categories     meat recipe

Time 1h30m

Yield 6

Number Of Ingredients 13

700 g (1,5 lb) of veal breast
150 g (5 oz ) of ground beef
60 g (2 oz ) of stale bread
100 g (3,5 oz ) of spinach
1 shallot
chopped parsley
1 egg
nutmeg
1 glass of milk
grated Parmigiano cheese
1 glass of white wine
extra virgin olive oil
salt and pepper

Steps:

  • soak the stale bread into the milk
  • chop finely the shallot
  • cook it with boiled spinach into a pan for about 10 minutes
  • When the spinach has cooled, add squeezed bread, the egg, parmesan cheese, chopped parsley and ground beef
  • cut the veal in the narrowest part, through the length
  • Fill the veal pocket with the stuffing,
  • close the pocket, sewing it with kitchen twine
  • Put the stuffed veal breast in a baking pan with extra virgin olive oil, a glass of white wine, salt and pepper
  • bake at 180°/350F for 1 hour (12) covered with a sheet of aluminum
  • Let the stuffed veal breast rest for 1 hour so it become almost cold, slice it and serve

Nutrition Facts :

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.

Provided by Michelle Berger

Categories     Main Dish Recipes     Roast Recipes

Time 45m

Yield 15

Number Of Ingredients 16

¼ cup vegetable oil
1 cup sliced mushrooms
1 cup grated carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
2 eggs
½ cup water, or as needed
salt and pepper to taste
8 cups cubed white bread
5 pounds veal breast
1 teaspoon paprika
½ teaspoon onion powder
¾ teaspoon garlic powder
salt and pepper to taste

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.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g

STUFFED ROAST VEAL BREAST



Stuffed Roast Veal Breast image

Provided by Jacques Pepin

Categories     dinner, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

2 1/2 cups coarse stale bread crumbs, preferably from a crusty country loaf
1 pound sweet Italian sausage meat
1/4 cup chopped parsley
1/2 cup chopped onion
1 teaspoon freshly ground black pepper
3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
1 3 1/2- to 4- pound veal breast (4 to 5 ribs)
1 tablespoon olive oil
1 teaspoon salt
1 large onion, sliced
1/2 cup water
2 pounds medium-size potatoes (about 6), peeled and halved lengthwise

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.

Nutrition Facts : @context http, Calories 1006, UnsaturatedFat 36 grams, Carbohydrate 40 grams, Fat 64 grams, Fiber 5 grams, Protein 67 grams, SaturatedFat 23 grams, Sodium 1246 milligrams, Sugar 5 grams, TransFat 0 grams

VEAL BREAST WITH FARFEL STUFFING



Veal Breast with Farfel Stuffing image

I prepare this entree often for Passover Seder. It bakes up golden brown and tastes terrific. -Sala Simonds, Lancaster, California

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8-10 servings.

Number Of Ingredients 13

2 celery ribs, chopped
1/4 cup chopped onion
1/4 cup rendered chicken fat or canola oil
4 cups matzo farfel
1/4 cup minced fresh parsley
1 egg, lightly beaten
1 cup chicken broth
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon paprika
1/4 teaspoon pepper
1 bone-in veal breast with pocket (8 pounds)
Olive oil

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.

Nutrition Facts :

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 4h

Yield 8 servings

Number Of Ingredients 11

An 8- to 10-pound breast of veal
1 1/2 cup chicken fat or vegetable oil
3 cups chopped onions
1 cup matzoh meal
2 tart apples, cored and diced
6 tablespoons chopped parsley
Salt and freshly ground black pepper to taste
1/4 to 1/2 cup water
2 cups sliced onions
6 unpeeled cloves garlic, or more, to taste
6 carrots, coarsely chopped

Steps:

  • Have the butcher trim the breast of excess fat, cut a pocket into it and crack the large, flat chine bone to which the ribs are attached to make carving easier.
  • Heat the fat in a large skillet. Add the onions and saute slowly until they are soft but not brown. Stir in the matzoh meal, apples, parsley, salt and pepper. Mix well. Add enough water to make the mixture moist, so it holds together without being gummy. You should have about four cups of stuffing. Remove from the heat and allow to cool.
  • Just before cooking, stuff the pocket of the veal with the stuffing and skewer the opening closed.
  • Preheat oven to 350 degrees.
  • Scatter the sliced onions, garlic and carrots in the bottom of a large roasting pan. Place the stuffed breast of veal on top and rub it with salt and pepper. Add enough water to the pan to cover the vegetables but not the roast. Cover the pan with aluminum foil, place in the oven and roast for two hours. Uncover the roast and roast for another hour or so, until the top is crisp and brown.
  • Transfer the roast to a large carving board.
  • With a slotted spoon remove the vegetables from the roasting pan and place them in a sieve suspended over a bowl. Skim as much fat as possible from the juices remaining in the roasting pan. Press the vegetables through the sieve and stir them back into the juices in the roasting pan. Place over medium high heat and cook, stirring and scraping the pan to loosen any particles clinging to the roasting pan. Taste the sauce for seasoning.
  • Slice the roast into portions, cutting down between the ribs. Arrange the slices, each with a rib and stuffing, on a serving platter. Pass the sauce on the side. To serve a half portion, cut the slice of meat and stuffing away from the bone and divide it in half.

STUFFED VEAL BREAST



Stuffed Veal Breast image

This is for a breast of veal, with bones, and a pocket cut into it for stuffing. It is important whatever you choose to stuff it with is moist so that the breast does not dry out during cooking. The original recipe calls for sweet pork sausages, but I like to use flavored chicken sausages, such as spiced apple or feta and spinach.

Provided by threeovens

Categories     Veal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 garlic clove, sliced in half
1 egg
1/2 cup white wine
3 tablespoons white wine
kosher salt & freshly ground black pepper
1/2 teaspoon nutmeg, freshly grated
2 tablespoons fresh parsley, chopped (heaping)
1 tablespoon breadcrumbs, freshly grated (heaping)
1/2 lb italian sweet sausage, removed from their casings (I use flavored chicken sausages such as spiced apple)
breast of veal, with a pocket cut into it by the butcher
5 slices bacon or 5 slices pancetta
1 shallot, sliced thick
5 -6 cups veal broth or 5 -6 cups chicken broth

Steps:

  • Preheat oven to 275°F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl.
  • Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage.
  • Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers.
  • Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes.
  • Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan.
  • Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat.
  • Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours.
  • Remove lid and parchment, then baste meat with pan juices to form a glaze; return to oven for 5 minutes, then repeat.
  • Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold).

Nutrition Facts : Calories 134, Fat 7.2, SaturatedFat 2.6, Cholesterol 46.7, Sodium 300.1, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 8.3

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From theglobaljewishkitchen.com


STUFFED BREAST OF VEAL RECIPE | JAMES BEARD FOUNDATION
Preheat oven to 375ºF. Sauté the onion and garlic in hot butter. Add the ground ham and mix thoroughly. In another bowl mash the liverwurst and thin it with a little cream or milk. Combine the ham mixture with the liverwurst, dry breadcrumbs, thyme, beaten eggs, whiskey, parsley, and salt. Stuff the breast of veal with this mixture, put a ...
From jamesbeard.org


STUFFED BREAST OF VEAL | RECIPESTY
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.
From recipesty.com


STUFFED BREAST OF VEAL | RECIPE CART
¼ cup vegetable oil 1 cup sliced mushrooms 1 cup grated carrot 1 cup chopped celery 1 cup chopped onion 2 cloves garlic, minced ¼ cup chopped fresh parsley 2 eggs ½ cup water, or as needed salt and pepper to taste 8 cups cubed white bread 5 pounds veal breast 1 teaspoon paprika ½ teaspoon onion powder ¾ teaspoon garlic powder salt and pepper to taste 1 cup
From getrecipecart.com


STUFFED VEAL BREAST | WILLIAMS SONOMA
Directions: To make the stuffing, in a small fry pan over medium-high heat, melt the butter. Add the onion and cook, stirring frequently, until softened, 3 to 5 minutes. Remove from the heat and let cool. In a bowl, combine the ground veal, bread …
From williams-sonoma.com


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Top Asked Questions

What is the best way to cook Veal breast?
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.
What is stuffed Veal breast?
Stuffed Veal Breast is a traditional dish of the Northern Italian cuisine. We usually cook this tasty stuffed meat on Sunday or during the festivities. There are many variations of Stuffed Veal Breast depending on the Italian regions. For example, it’s a very popular dish in Piedmont, where it’s often stuffed with the Langhe hazelnuts.
How long to rest stuffed Veal breast?
Let the stuffed veal breast rest for 1 hour so it become almost cold and slice it (make slices about half inch high) (13). You can taste this dish dressed with his cooking sauce and served with salad (14) or try it with Baked Potato Fans with Herb Butter.
How to cook a whole veal Tenderloin?
Directions. 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.

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