Sausage Stuffed Veal Birds Recipe
Ingredients
| 1/3 lb. pork sausage | ||
| Herb | 1 Cup (16 tbs), seasoned | |
| Celery | 1/4 Cup (16 tbs), minced | |
| Boiling water | 1/4 Cup (16 tbs) | |
| Melted butter | 2 Tablespoon | |
| Veal cutlets | 8 | |
| Bacon Slices | 8 | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
Directions
Crumble sausage in a 1 1/2 qt.glass casserole dish.
Cover and microwave 3 to 5 minutes or until cooked.
Drain and finely crumble.
Stir in stuffing, celery, water and butter.
Toss to moisten stuffing.
Pound veal until veal is 1/4 inch thick.
Place stuffing mixture in center of each cutlet.
Roll up and secure with wooden toothpicks.
Wrap bacon around each roll and place in a 10x6x2 inch glass baking dish.
Pour soup over rolls.
Cover with a paper towel.
Microwave 13 to 16 minutes, giving dish a 1/2 turn during cooking.
Cover and microwave 3 to 5 minutes or until cooked.
Drain and finely crumble.
Stir in stuffing, celery, water and butter.
Toss to moisten stuffing.
Pound veal until veal is 1/4 inch thick.
Place stuffing mixture in center of each cutlet.
Roll up and secure with wooden toothpicks.
Wrap bacon around each roll and place in a 10x6x2 inch glass baking dish.
Pour soup over rolls.
Cover with a paper towel.
Microwave 13 to 16 minutes, giving dish a 1/2 turn during cooking.
Chef
