Stuffed breast of veal is one of the most savory, tender, and delicious stuffing and meat combinations you can imagine. The seasonings and stuffing have so much flavor but they do not distract from the tender cut of the veal.
Course
Main Dish
Cuisine
French
Prep Time30minutes
Cook Time2hours
Total Time2hours30minutes
Servings6people
Ingredients
17 lbs. Breast of VealHave your butcher cut a pocket in the veal
1box of unsalted premium crackersUse 2 - 3 sleeves of crackers. Break into small pieces.
3+cups boiling waterchicken stock can be substituted
1cupmedium onion, diced
2large carrot grated
1cupcelery, diced
1tsp,Kosher saltdivided.
1/2tsp.black pepper
1/2tsp.paprika
1tsp.garlic powderdivided
1box of button mushroomscleaned and cut into small pieces
1tbsp.fresh chopped dill
1tbsp.chopped fresh parsley
2-3 tbsp.canola or vegetable oil, plus some for drizzling
1largeegg, beaten
1clove garlic chopped
Instructions
For the Stuffing
In a medium saucepan, heat oil on low heat. Saute onion and celery for about 2 minutes. Add carrot, 1 tsp. garlic, parsley, dill and mushrooms. Stir and cook for about 3-5 minutes. Adjust seasonings to taste. Set aside.
Put crackers in a deep bowl and slowly add the boiling water. Mix together. The texture should be a little mushy. If more water or crackers are needed, add now. Set aside and cool. When cool, add the egg, salt and pepper. Add in the cooked veggies and stir. Set aside.
For the Veal
Heat oven to 375 degrees. Place veal in a large roasting pan with a rack underneath. Stuff the stuffing mixture into the pocket. If you have leftover stuffing put into a baking dish and bake uncovered for about 30 minutes. Secure pocket with skewers. Sprinkle paprika and garlic powder on top of veal and rub into meat. Drizzle a little oil on top. Add some water to bottom of the pan. Do not put any water on the veal. Cover loosely with aluminum foil. Place in oven.
Lower heat to 350 degrees and bake for 30 minutes. Baste often using the pan drippings. If more water is needed add some to roasting pan. Cook for 1 1/2 hours, basting often. Remove aluminum foil and bake another 30 minutes. Check with a thermometer to make sure internal temperature is 175 degrees. Remove from oven.