Stuffed Breast Of Veal Recipe


MethodInterest Group


 Veal breast meat4 Pound
 Spinach20 Ounce
 Cooking oil1 Tablespoon
 Bacon slices4
 Ground cooked ham1⁄4 Pound
 Ground veal1⁄4 Pound
 Chopped onion1 Cup (16 tbs)
 Garlic1 Clove (5 gm)
 Tarragon1⁄2 Teaspoon
 Chopped parsley1⁄4 Cup (4 tbs)
 Chopped mushrooms1 Cup (16 tbs)
 Soft bread crumbs1 Cup (16 tbs)
 Salt1 1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4805 Calories from Fat 2904

% Daily Value*

Total Fat 323 g496.8%

Saturated Fat 119.8 g599.1%

Trans Fat 0 g

Cholesterol 1659.7 mg

Sodium 5349.8 mg222.9%

Total Carbohydrates 66 g22.1%

Dietary Fiber 17.8 g71.3%

Sugars 13.2 g

Protein 397 g793.1%

Vitamin A 1082.9% Vitamin C 313.9%

Calcium 90.9% Iron 178.8%

*Based on a 2000 Calorie diet


Have butcher cut a pocket in the breast of veal for stuffing.
Heat oven to 325 degrees.
Wash spinach and cook, covered, in the water that clings to the leaves.
Drain very well.
Set aside.
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.