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Stuffed Roasted Veal Breast

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Stuffed Roasted Veal Breast

Cuisine:World

Course:Dinner

0s prep 3h cook 3h ready

15 to 20 servings Whole veal breast is the most cumbersome roast that can still fit in a standard oven. You will need a pan that is at least 17 × 11 ½ inches to accommodate the entire veal breast. Preparing the breast for stuffing is a bit involved; try to get a butcher to cut the pocket for you.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 pound firm white sandwich, French, or Italian bread, including crusts, cut into ½-inch cubes (10 cups lightly packed)
    • 4 to 8 tablespoons (½ to 1 stick) butter
    • 1 large onion, chopped
    • 2 celery ribs, finely chopped
    • (Liver, heart, and gizzard from the turkey or chicken to be stuffed, finely chopped)
    • ½ cup minced parsley
    • 1 tablespoon minced fresh sage or 1 teaspoon dried sage
    • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
    • ¾ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon grated or ground nutmeg
    • ⅛ teaspoon ground cloves
    • ½ to 1 cup chicken stock or broth, or as needed
    • (2 large eggs, well beaten)
    • 1 to 1 ½ cups chicken stock or broth, or as needed
    • Up to 3 tablespoons butter, cut into pieces
    Sub-recipe steps
    1. Preheat the oven to 400°F. Toast on a large baking sheet, stirring several times, until golden brown, 5 to 10 minutes: 1 pound firm white sandwich, French, or Italian bread, including crusts, cut into ½-inch cubes (10 cups lightly packed)
    2. Transfer to a large bowl and reduce the oven temperature to 350°F, if baking in a dish; if stuffing a bird, preheat the oven to the temperature indicated in the recipe. Melt in a large skillet over medium-high heat until the foam subsides: 4 to 8 tablespoons (½ to 1 stick) butter
    3. Add and cook, stirring, until tender, 6 to 8 minutes: 1 large onion, chopped; 2 celery ribs, finely chopped; (Liver, heart, and gizzard from the turkey or chicken to be stuffed, finely chopped)
    4. Remove from the heat and stir in: ½ cup minced parsley; 1 tablespoon minced fresh sage or 1 teaspoon dried sage; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; ¾ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon grated or ground nutmeg; ⅛ teaspoon ground cloves
    5. Add to the bread cubes and toss until well combined. Stir in, a little at a time, until the stuffing is lightly moist but not packed together: ½ to 1 cup chicken stock or broth, or as needed
    6. Adjust the seasonings. If you desire a firm dressing and are baking in a dish, toss with: (2 large eggs, well beaten)
    7. If stuffing poultry, spoon the stuffing into the bird(s). For dressing, transfer to a buttered 13 × 9-inch baking dish and drizzle with: 1 to 1 ½ cups chicken stock or broth, or as needed
    8. For soft dressing, cover the dish with foil. For crispy, browned dressing, leave the dish uncovered and dot with: Up to 3 tablespoons butter, cut into pieces
    9. If the stuffing is in a dish, bake until browned as desired, 30 to 45 minutes. If the stuffing is inside a bird, ensure that the internal temperature of the stuffing reaches 165°F.
  • One 12- to 14-pound whole veal breast
  • Salt and black pepper
  • Olive oil
  • 2 cups dry white wine or chicken stock or broth
  • Salt and black pepper

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Basic Bread Stuffing or Dressing
  • One 12- to 14-pound whole veal breast
  • Salt and black pepper
  • Olive oil
  • 2 cups dry white wine or chicken stock or broth
  • Salt and black pepper

Let's Cook

  1. Step 1.

    Prepare: Basic Bread Stuffing or Dressing

  2. Step 2.

    Preheat the oven to 325°F. Pat dry: One 12- to 14-pound whole veal breast

  3. Step 3.

    Starting from the wider end of the roast, use a sharp paring knife to carefully slice the meat away from the bones to within 1 to 1 ½ inches of each side, forming a pocket. Lifting the meat with one hand, carefully slice the meat away from each bone. Work slowly, turning the blade to slice toward each side, until the pocket extends down the length of the roast. For ease of serving, turn the roast bone side up and cut through the rigid cartilage between the ribs without cutting into the meat. This makes carving the roast easier. Season the outside with: Salt and black pepper

  4. Step 4.

    Fill the pocket with the stuffing, spreading it in an even layer. Place the breast in a large roasting pan. Brush with: Olive oil

  5. Step 5.

    Roast, uncovered, until the inside is no longer pink when you make a small incision near the bone, 2 ½ to 3 hours. Transfer the meat to a platter and let stand for 15 to 20 minutes. Skim the fat from the pan juices in the roasting pan and add: 2 cups dry white wine or chicken stock or broth

  6. Step 6.

    Set the roasting pan over high heat and bring to a boil. Reduce the heat and simmer until the sauce is reduced by half. Season to taste with: Salt and black pepper

  7. Step 7.

    Slice the veal and spoon the sauce over the slices.

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