Veal Breast Stuffed with Corn Bread and Sausage
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon freshly ground pepper
- 1 1/4 cups chicken stock
- 2 eggs, beaten to blend
- Carbohydrate 71 g(24%)
- Cholesterol 438 mg(146%)
- Fat 99 g(153%)
- Fiber 6 g(24%)
- Protein 116 g(233%)
- Saturated Fat 34 g(169%)
- Sodium 2006 mg(84%)
- Calories 1669
Preparation Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage, celery and onion and cook until brown, stirring frequently, about 12 minutes. Transfer mixture to large bowl. Add corn bread crumbs, red pepper flakes, salt and pepper. Mix in eggs and pine nuts. Set stuffing aside. Position rack in center of oven and preheat to 400°F. Arrange veal bone side down on work surface. Fill pocket with stuffing. Close with skewer. Place any remaining stuffing in small baking dish; cover with foil. Place veal in large roasting pan. Rub outside with basil and rosemary. Sprinkle with 3 tablespoons vinegar. Roast veal 30 minutes. Reduce oven temperature to 350°F. Combine remaining 5 tablespoons vinegar with chicken stock. Continue roasting veal 2 hours, basting every 30 minutes with stock mixture and pan drippings. (Place stuffing in baking dish in oven for last 30 minutes.) Transfer veal to heated platter. Slice thinly. Serve with any extra stuffing.
Preparation Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage, celery and onion and cook until brown, stirring frequently, about 12 minutes. Transfer mixture to large bowl. Add corn bread crumbs, red pepper flakes, salt and pepper. Mix in eggs and pine nuts. Set stuffing aside. Position rack in center of oven and preheat to 400°F. Arrange veal bone side down on work surface. Fill pocket with stuffing. Close with skewer. Place any remaining stuffing in small baking dish; cover with foil. Place veal in large roasting pan. Rub outside with basil and rosemary. Sprinkle with 3 tablespoons vinegar. Roast veal 30 minutes. Reduce oven temperature to 350°F. Combine remaining 5 tablespoons vinegar with chicken stock. Continue roasting veal 2 hours, basting every 30 minutes with stock mixture and pan drippings. (Place stuffing in baking dish in oven for last 30 minutes.) Transfer veal to heated platter. Slice thinly. Serve with any extra stuffing.
