Roast Veal with Pennsylvania Stuffing Recipe
Ingredients
| 4-Â6-pound boned shoulder or boned leg of veal | ||
| Sausages | 3 | |
| 1 recipe Bread Dressing | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup peeled chopped apple, Cream | ||
| 4 slices fat bacon or salt pork, Salt to taste, Pepper to taste, Thyme to taste (optional) | ||
| 4 slices fat bacon or salt pork, Salt to taste, Pepper to taste, Thyme to taste (optional) | ||
Directions
Wipe meat, both outside and in the cavity, with clean damp cloth or paper towels.
Put sausages in saucepan with boiling water to cover; simmer 10 minutes.
Lift out, break up sausage meat, and add to dressing, along with celery and apple.
Bind dressing with a little cream.
Stuff meat cavity, and skewer or sew opening to hold dressing firmly.
If veal is very lean, lay bacon strips over top.
Preheat oven to 325°F.
Roast, uncovered, on rack in shallow pan, allowing 45-50 minutes per pound if meat is chilled at start of cooking time, slightly less if at room temperature (meat thermometer should indicate an internal temperature of 180°F. for well-cooked roast).
After first hour or so of roasting, sprinkle veal with salt, pepper and a little thyme.
For even browning, remove bacon strips during last hour of roasting time.
Put sausages in saucepan with boiling water to cover; simmer 10 minutes.
Lift out, break up sausage meat, and add to dressing, along with celery and apple.
Bind dressing with a little cream.
Stuff meat cavity, and skewer or sew opening to hold dressing firmly.
If veal is very lean, lay bacon strips over top.
Preheat oven to 325°F.
Roast, uncovered, on rack in shallow pan, allowing 45-50 minutes per pound if meat is chilled at start of cooking time, slightly less if at room temperature (meat thermometer should indicate an internal temperature of 180°F. for well-cooked roast).
After first hour or so of roasting, sprinkle veal with salt, pepper and a little thyme.
For even browning, remove bacon strips during last hour of roasting time.
Chef
