Breast Of Veal With Potato And Spinach Stuffing
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Breast Of Veal With Potato And Spinach Stuffing
  Veal    Potato    Spinach    Stuffing  
Last updated 6/12/2012 1:10:28 AM. Recipe ID 37693. Report a problem with this recipe.
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      Title: Breast of veal with potato and spinach stuffing
 Categories: None
      Yield: 12 Servings
  3 3/4 lb Russet potatoes; peeled, cut
           -into 1" pieces
    1/4 c  Vegetable oil; (12 oz)
      4 c  Onions; chopped
      1 lb Ground veal
      6 oz Fresh spinach leaves; (about
           -6 cups packed), chopped
    1/2 c  Matzo meal
      2 lg Eggs; beaten to blend

 11 1/2 lb Whole breast of veal with
           -pocket; for stuffing
      4    Shallots; chopped
      2    Stalks celery; chopped
      1    Carrot; chopped
      1    Tb
  For Stuffing: Cook potatoes in large pot of boiling salted water until
  tender, about 20 minutes. Drain; return potatoes to same pot and mash.
  Heat oil in heavy large skillet over high heat. Add onions and saute
  until beginning to brown, about 10 minutes. Add ground veal and saute
  until no longer pink, breaking up meat with back of spoon, about 5
  minutes. Add spinach and saute until wilted, about 2 minutes. Add
  veal mixture to potatoes and blend well. Mix in matzo meal. Season
  stuffing to taste with salt and pepper. (Can be prepared 1 day ahead.
  Cover and refrigerate.) Mix eggs into stuffing.
  For Veal: Preheat oven to 375. Season veal pocket with salt and
  pepper. Spread 5 cups of stuffing in pocket. Close pocket with small
  metal skewers or toothpicks. Sprinkle outside of veal with salt and
  pepper. Place veal in large roasting pan, bone side down. Sprinkle
  shallots, celery and carrot around veal; add tomato paste. Cover pan
  with heavy-duty foil. Spoon remaining stuffing into oiled baking
  dish. Cover dish with foil; chill.
  Roast veal 3 hours. Uncover veal. Place covered dish of stuffing in
  oven. Cook stuffing until hot and continue to roast veal until top is
  well browned and veal is very tender, about 45 minutes. Transfer veal
  to large platter. Let stand 15 minutes.
  Pour pan juices into large measuring cup. Spoon off fat. Puree pan
  juices and vegetables in processor until almost smooth; season with
  salt and pepper. Transfer gravy to dish. Slice veal. Serve with gravy
  and extra stuffing.
  NOTE: Ask the butcher to cut a large pocket in the veal to hold the
  stuffing. For a veal breast this size, use a deep roasting pan that's
  at least 18 by 12 inches. The Shapiros serve this with a kosher
  Typed and Busted by 4/98

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Recipe ID 37693 (Apr 03, 2005)

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