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Recipe for family meals :

Stuffed Breast of Veal
 

This recipe for Stuffed Breast of Veal was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Ingredients for Stuffed Breast of Veal

3/4 cup chopped yellow onion
1/4 cup (1/2 stick) butter, divided
8 oz. Italian sausage, remove casings
1 tart apple, pared, cored and coarsely chopped
1/2 cup day old bread crumbs (1 slice)
1/4 cup roasted pecans, chopped
1 Tblsp. fresh parsley or 1 tsp. dried
1 tsp. salt, divided
3/4 tsp. pepper, divided
1/4 tsp. each sage, thyme, and marjoram
1 breast of veal with pocket for stuffing (5 lbs.)
3 Tblsp. olive oil
3 tsp. minced fresh garlic
1/2 cup chicken broth, diluted with 1/2 cup water
2 Tblsp. flour

How ro make Stuffed Breast of Veal
  • Preheat oven to 425ºF.
  • In a large skillet, sauté onions in 2 tablespoons of butter until golden; remove to bowl. Brown sausage in same pan until crumbly. Drain on paper towels.
  • Add sausage, apple breadcrumbs, nuts, parsley, 1/2 tsp. pepper, sage, thyme, marjoram in bowl with onions; toss until moist.
  • Fill veal pocket; lace opening and set aside.
  • In small cup, mix oil and garlic with remaining salt and pepper; rub over meat.
  • Heat heavy top of the stove to oven casserole. Brown roast on all sides. Set casserole in oven. Roast uncovered 30 minutes. Reduce temperature to 350º.
  • Add broth / water to casserole; cover and roast 30 minutes per pound (about 2 1/2 to 3 hours) or until tender, basting with pan juices several times.
  • Remove veal to platter; remove lacings and keep warm.
  • Pour pan juices into measuring cup and let fat rise and skim off.
  • Melt remaining 2 tablespoons of butter in casserole on top of stove. Whisk in flour; cook and stir until bubbly. Whisk in pan juices continue to cook until thick. Pour in gravy boat and serve with roast.

Serves 6

Shirley Cline

 
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