Stuffed Sweetbreads Recipes

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HERB ROASTED SWEETBREADS



Herb Roasted Sweetbreads image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

1 1/2 pounds fresh veal sweetbreads, soaked overnight in cold water
4 tablespoons grape-seed oil
1 leek, cut into half-inch pieces
1 fennel bulb, chopped into one-inch pieces
3 shallots, chopped
6 cloves garlic, crushed
2 bay leaves
1/2 bunch thyme
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds
8 ounces Noilly Prat dry vermouth
16 ounces chicken stock
1 tablespoon grape-seed oil
1 shallot, sliced
1 garlic clove, crushed
2 tablespoons golden raisins
1 bay leaf
1/2 bunch tarragon
1/2 teaspoon coriander seeds
1 cup green grapes, crushed by hand, keeping all juices
4 ounces white wine
8 ounces white verjus
8 ounces reduced sweetbread poaching liquid
1 tablespoons butter, unsalted
24 pieces of green grapes, peeled and stored in acidulated water
16 pieces of butter-braised radishes
1 cup small diced sunchokes, glazed with butter and chives
5 pieces of French Breakfast radish, shaved into ice water
Petite lettuces like mache, frisee or watercress

Steps:

  • 1. Remove the sweetbreads from the water and pat dry with a towel, season with salt and freshly ground pepper.
  • 2. Heat a pan large enough to hold the sweetbreads and the rest of the ingredients in a single layer.
  • 3. Add grape-seed oil to the pan and lightly sear the sweetbreads on all sides for about 90 seconds.
  • 4. Remove the seared sweetbreads from the pan and add the leeks, fennel, shallots, garlic, bay leaves, thyme, coriander seeds, and peppercorns. Cook over medium heat until soft without caramelizing, for about 4 minutes.
  • 5. Add the Noilly Prat to the pan, stirring up anything that may be stuck to the pan, then add the chicken stock. Simmer for 8 minutes on low temperature.
  • 6. Return the seared sweetbreads to the pan and, with the heat on low, gently poach them for about 12 to 15 minutes. Remove pan from the heat and allow the sweetbreads to cool in the cooking liquid.
  • 7. Once cooled, remove them from the liquid and reserve for portioning. Heat the cooking liquid and strain through a fine-mesh sieve, reduce the cooking liquid by two-thirds, leaving you with about 1 cup of reduced liquid. This will be the base for the sauce.
  • Directions
  • 1. Heat grape-seed oil in a saucepan over medium heat. Add shallots, garlic, golden raisins, and coriander seeds. Cook for about 90 seconds.
  • 2. Add the crushed grapes with the juices, bay leaf, and tarragon. Stir for about 90 seconds.
  • 3. Add the white wine and boil for 30 seconds to burn off the alcohol. Add the verjus and sweetbread poaching liquid. Simmer for 20 minutes.
  • 4. Strain through a fine-mesh sieve into a new saucepan. Add 1 tablespoon of butter and reduce until the consistency thickens and the flavor intensifies.
  • 5. Finish the sauce with chopped tarragon and minced shallots before serving.
  • To Finish the Sweetbreads:
  • 1. Have a heavy bottom saute pan heating up with enough grape-seed oil to cover the bottom.
  • 2. Season both sides of the cooked sweetbreads with salt and pepper and lightly coat with flour, shaking off any excess.
  • 3. Sear the sweetbreads on medium-high heat until golden brown and caramelized on all sides.
  • 4. Add a crushed clove of garlic, a sprig of thyme and a tablespoon of butter to the pan, allowing the butter to brown before removing the sweetbreads from the pan. Keep warm.
  • Assembly:
  • 1. Place the sunchoke ragout on the plate and put the sweetbreads on top.
  • 2. Arrange the braised radishes and peeled grapes on the plate, and then apply the verjus sauce.
  • 3. Finish the plate with the petite lettuces and shaved radishes.

SWEETBREADS



Sweetbreads image

Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.

Provided by Norma

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 pound beef sweetbreads
½ cup all-purpose flour
1 cup oil for frying
salt and pepper to taste

Steps:

  • Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
  • Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg

BREADED SWEETBREADS



Breaded Sweetbreads image

Provided by Craig Claiborne And Pierre Franey

Categories     project, appetizer

Time 1h45m

Yield Four servings

Number Of Ingredients 10

1 pair sweetbreads, about 1 pound
1 egg
2 tablespoons water
2 teaspoons, plus 4 tablespoons, corn, peanut or vegetable oil
Salt to taste, if desired
Freshly ground pepper to taste
1/3 cup flour
2 cups fine fresh bread crumbs
4 tablespoons butter, optional
1 tablespoon finely chopped parsley

Steps:

  • Put the sweetbreads in a mixing bowl and add cold water to cover. Refrigerate overnight or for several hours. Put the sweetbreads in a saucepan and add cold water to cover. Bring to the boil and let simmer, stirring often, about five minutes. Drain and run under cold water until they are thoroughly chilled. Leave the sweetbreads whole, but cut or pull off any unsightly membranes, connecting tissues, etc. Place the sweetbreads on a rack and cover with a cloth. Cover with weights and let stand for one hour.
  • Place the sweetbreads on a flat surface. Hold a sharp knife parallel to the surface and slice through the sweetbreads. This will produce up to 10 or 12 flat pieces.
  • Put the egg in a flat dish and add the water, two teaspoons of oil, salt and pepper. Beat thoroughly.
  • Put the flour in another flat dish. Put the bread crumbs in a third dish.
  • Sprinkle the sweetbread slices with salt and pepper.
  • Coat the slices individually in flour and shake off excess. Dip the slices in the egg mixture to coat well. Dredge the slices, one at a time, in the bread crumbs and pat to make the crumbs adhere.
  • Heat two tablespoons of oil in each of two skillets so that the sweetbread slices can be cooked in one layer. When the oil is hot, add the sweetbread slices and cook until they are golden brown on one side, about six minutes. Turn the slices and cook until golden brown on the second side, about four to five minutes.
  • Transfer the slices to a warm platter. If desired, wipe out one of the skillets and add the butter. Cook until it is foamy and starts to turn hazelnut brown. Pour this over the slices and serve sprinkled with finely chopped parsley.

Nutrition Facts : @context http, Calories 596, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 520 milligrams, Sugar 3 grams, TransFat 0 grams

BEST BASIC SWEET BREAD



Best Basic Sweet Bread image

This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.

Provided by IROCKET

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup milk
⅓ cup white sugar
⅓ cup butter
1 tablespoon active dry yeast
4 cups all-purpose flour
½ teaspoon salt
2 eggs
2 tablespoons vegetable oil

Steps:

  • In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
  • In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
  • Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
  • Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g

STUFFED BREAD



Stuffed Bread image

Make and share this Stuffed Bread recipe from Food.com.

Provided by Annette1

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb pizza dough
1/4 lb salami, sliced
1/4 lb ham, slices
1/4 lb pepperoni, sliced
8 ounces mozzarella cheese, shredded
1/4 teaspoon garlic powder
1 beaten egg

Steps:

  • Roll out pizza dough, layer with salami, ham, pepperoni,and cheese.
  • Roll from top to bottom.
  • Brush on beaten egg and sprinkle with garlic powder.
  • Bake in oven at 375 degrees for 20 to 25 minutes or until top is golden.

Nutrition Facts : Calories 295.3, Fat 22.7, SaturatedFat 10.2, Cholesterol 103.8, Sodium 1060.4, Carbohydrate 1.4, Sugar 0.7, Protein 20.3

VEGETABLE-STUFFED LOIN OF VEAL WITH SWEETBREADS



Vegetable-Stuffed Loin of Veal with Sweetbreads image

Categories     Pork     Vegetable     Veal     Pistachio     Sherry     Spring     Gourmet

Yield Makes 10 servings

Number Of Ingredients 24

For sweetbreads, stuffing, and sauce
4 lb veal sweetbreads
1 tablespoon plus 1 teaspoon salt
1/2 cup shelled pistachios (not dyed red; 2 oz)
1 tablespoon olive oil
5 tablespoons unsalted butter
2 oz thinly sliced lean pancetta, chopped
1 medium onion, finely chopped
1 medium carrot, cut into 1/4-inch dice
1/2 celery rib, cut into 1/4-inch dice
1 large garlic clove, chopped
1 Turkish or 1/2 California bay leaf
1 (3-inch) fresh thyme sprig
1 cup medium-dry Sherry
1 cup veal demi-glace
1 cup water
3/4 teaspoon black pepper
6 oz spinach, coarse stems discarded (4 cups)
3/8 teaspoon freshly grated nutmeg
For veal
4 lb boneless veal strip loin roast or pork strip loin (not tied), completely trimmed of all fat, sinew, and silver membrane
2 tablespoons vegetable oil
Special Equipment
3 to 4 lb of weights such as large cans of soup or vegetables; parchment paper; kitchen string; an instant-read thermometer

Steps:

  • Prepare sweetbreads:
  • Soak sweetbreads in a large bowl of ice and cold water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours. Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes. Drain in a colander and transfer to a bowl of cold water to stop cooking. Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife without breaking up sweetbreads.
  • Arrange sweetbreads in 1 layer in a baking dish, then cover with plastic wrap and top with another baking dish or plate holding weights. Chill sweetbreads, weighted, at least 8 hours.
  • While sweetbreads chill, blanch pistachios in a small saucepan of boiling water 1 minute, then drain and peel.
  • Pat sweetbreads dry and season with salt and pepper. Heat oil and 2 tablespoons butter in a deep 12-inch skillet over moderately high heat until foam subsides, then sauté half of sweetbreads, turning over once, until golden brown, about 4 minutes total, and transfer to a plate. Add 1 tablespoon butter to skillet and sauté remaining sweetbreads in same manner, transferring to plate.
  • Add remaining 2 tablespoons butter to skillet, then reduce heat to moderate and cook pancetta, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add onion, carrot, celery, garlic, bay leaf, and thyme, then reduce heat to moderately low and cook, stirring, until vegetables are softened, 3 to 5 minutes. Add Sherry and bring to a boil, then add demi-glace, water, 1/2 teaspoon salt, 1/4 teaspoon pepper, pistachios, and sweetbreads and return to a boil. Reduce heat to low, then cover surface of mixture with a buttered round of parchment paper (buttered side down) and simmer sweetbreads, skillet partially covered with lid, until firm but still springy to the touch, 15 to 20 minutes.
  • Transfer sweetbreads with a slotted spoon to a bowl and, when cool enough to handle, pull apart into 1- to 1 1/2-inch pieces. Ladle cooking liquid through a sieve into a bowl, discarding bay leaf and thyme, and reserve. Reserve vegetables in another bowl for sauce and stuffing.
  • Make stuffing:
  • Cook spinach in a large pot of boiling salted water , uncovered, until wilted, about 20 seconds, then drain in colander. Transfer spinach to a bowl of cold water to stop cooking and drain again, squeezing handfuls of spinach to remove excess liquid. Chop spinach and stir into reserved vegetables along with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg.
  • Stuff and roast veal loin:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Make a hole for stuffing that runs lengthwise through veal: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center, then repeat at opposite end of loin to complete an incision running through middle. Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening. Pack loin with all but 2 tablespoons vegetable stuffing, pushing from both ends toward center.
  • Tie veal roast with kitchen string at 1-inch intervals along entire length of roast. Pat veal dry and season generously with salt and pepper.
  • Heat oil in an ovenproof 12-inch heavy skillet over high heat until just smoking, then brown veal, turning with tongs, about 5 minutes.
  • Transfer skillet to oven and roast veal until thermometer inserted diagonally 2 inches into meat (do not touch stuffing) registers 150°F, 45 to 50 minutes for veal; about 40 minutes for pork. Transfer roast with tongs to a platter and let stand 20 minutes.
  • Make sauce and reheat sweetbreads while veal stands:
  • Skim fat from sweetbread cooking liquid and bring liquid to a boil in a 2 1/2-quart heavy saucepan. Stir in remaining 2 tablespoons vegetables, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon nutmeg. Add sweetbreads along with any veal juices accumulated on platter and simmer until just heated through. Remove from heat and keep warm, covered.
  • Discard string, then cut veal into 1-inch-thick slices and serve with sweetbreads and some sauce. Serve remaining sauce on the side.

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