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Stuffed Breast Of Veal Recipe
|Veal breast meat||4 Pound|
|Cooking oil||1 Tablespoon|
|Ground cooked ham||1⁄4 Pound|
|Ground veal||1⁄4 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4785 Calories from Fat 2895
% Daily Value*
Total Fat 322 g495.3%
Saturated Fat 118.8 g593.9%
Trans Fat 0 g
Cholesterol 1669.7 mg556.6%
Sodium 6309.8 mg262.9%
Total Carbohydrates 65 g21.8%
Dietary Fiber 17.8 g71.3%
Sugars 13.2 g
Protein 395 g789.2%
Vitamin A 1082.9% Vitamin C 309.9%
Calcium 88.9% Iron 170.6%
*Based on a 2000 Calorie diet
Heat oven to 325 degrees.
Wash spinach and cook, covered, in the water that clings to the leaves.
Drain very well.
Heat 1 tbsp. oil and bacon in large heavy skillet.
Add ham and veal and cook, stirring, until browned.
Add onion, garlic, tarragon and parsley and cook gently, stirring, 5 minutes.
Remove from heat.
Chop spinach very finely and combine with mushrooms, bread crumbs, egg, salt and pepper.
Add ground meat mixture and blend thoroughly.
Pack spinach mixture loosely into pocket in breast of veal.
Fasten pocket closed with small skewers.
Put on rack in roasting pan.
Rub surface of roast generously with oil.
Cover and roast about 2 1/2 hours (180 degrees on the meat thermometer) or until veal is very tender.
Remove cover and roast about 30 minutes longer to brown well.
Thicken pan juices for gravy, if desired.