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Help I Need A Stuffed Breast of Veal Recipe. [Moved from Kosher board]

n
normalheightsfoodie Apr 9, 2008 01:27 PM

Does anyone have a stuffed breast of veal recipe?

Thank you.

  1. t
    torty Apr 9, 2008 02:36 PM

    Julia Child's Mastering the Art of French Cooking Volume 2 has an excellent classic recipe.

    5 Replies
    1. re: torty
      n
      normalheightsfoodie Apr 9, 2008 02:43 PM

      Thanks, i checked my Julia Books, and they all call for prok products, that would not work for us. Thanks for checking.

      1. re: normalheightsfoodie
        MMRuth Apr 9, 2008 02:46 PM

        I can't check that recipe right now, but could you substitute out the pork products?

        1. re: MMRuth
          n
          normalheightsfoodie Apr 9, 2008 02:54 PM

          Thanks, what would you recommend.

          1. re: normalheightsfoodie
            MMRuth Apr 9, 2008 02:54 PM

            I'll take a look in the morning - heading out for dinner now. ;-)

            1. re: normalheightsfoodie
              MMRuth Apr 10, 2008 10:45 AM

              Do you still want me to look, or do you think you are set?

      2. e
        EllenMM Apr 9, 2008 02:53 PM

        That brings back memories. My mother always did b.o.v. for Passover. I don't know her recipe, but it was more or less a matzo stuffing, quite spicy, with onions, celery, peppers, garlic, maybe some mushrooms, all sauteed and added to dry matzo farfel. She'd moisten the mixture with chicken stock and season with lots of s & p. She'd stuff it into the b.o.v., then sew it up. I made it once or twice and checked other recipes for cooking time/temp. I might have to make it soon; it was one of my favorites.

        1. farmersdaughter Apr 9, 2008 02:57 PM

          This is a very nice one from Gordon Hamersley's "Bistro Cooking at Home."

          http://starchefs.com/news/press_relea...

          1. h
            Howard_2 Apr 9, 2008 03:24 PM

            How about a classic onion/celery/ sage/rosemary/thyme stuffing? Sauté diced onion & celery till nicely soft, add some garlic and cook till just barely brown, add spices, add some liquid (water, chicken broth, etc), add bread (matzoh meal would probably work), S+P.

            1. d
              debby Apr 9, 2008 11:12 PM

              My parents often made this for Passover. I looked through the Passover envelope of recipes and found 2 written by my Mom. I'm giving you both. It's funny, I don't remember having different kinds different years. Not sure which was preferred. I remember it always being good. Her notes say to see Julia Child's veal breast stuffing for technique.

              The first one doesn't have exact amounts.
              For one breast.
              1 1/2 c. farfel
              1 onion
              2 celery (this must be stalks)
              goose fat
              bit of stock
              parsley
              salt
              pepper
              thyme
              pistachios

              salt & pepper meat
              brown meat
              roast 1 hour at 350

              For 4 breasts. Don't know how many people you are feeding, but it might help to know that we used 3 breasts to serve 14 adults and 5 kids and had one left over for the next night.
              Saute 2 onions in chicken fat. Put in a bowl. Saute 1 box matzo farfel in pan to toast. Add to bowl. Slice and blanch 3 bunches chard for 5 minutes. Squeeze dry and chop. Add to bowl along with 3/4 lb. pistachios, 3 eggs, 2 cups chicken stock, salt and pepper. Mix well. Stuff veal. Bake 2 hours at 350.

              Hope these are helpful!

              1. d
                Diane in Bexley Apr 10, 2008 07:38 AM

                Here are a couple of options. If you are doing this for Pesach, substitute broken up matzoh soaked in some chicken broth or water for the bread crumbs. Brings back memories of my childhood! My mother used to have the butcher cut her half a breast, about 4-6 lb. with a horizontal pocket and stuff it. Even if you don't have a pocket, it is easy to cut with a sharp boning knife. Here's her recipe with 2 different stuffing options:

                For Basic meat
                4-6 lb. veal breast - cut horiztonal pocket on 1 side to make room for stuffing
                1 large chopped onion
                3-4 thinly diced carrots
                1 cup chicken broth
                1/2 cup white wine
                sprig of parsley, s&p, garlic, paprika to taste
                optional herbs (tarragon, rosemary, chives, thyme)

                Stuffing #1 (Bread)
                1 pkg Pepperidge Farm stuffing croutons or 6 cups cubed toasted bread or broken matzo, soaked in some water or broth, well wrung out
                1 large onion chopped
                1 lb. sliced mushrooms
                2-3 finely diced carrots
                2 eggs
                s&p, garlic, paprika to taste
                2 1/2 cups chicken broth
                1 stick butter or 1/4 cup oil

                Sautee veggies in butter/oil till soft (not browned). In large bowl, combine bread cubes, veggies, seasoning, and broth, mix well. Stuffing should be wet but not sopping. Add more liquid if necessary. Stuff veal breast, use skewers or sew up pocket to contain stuffing. In large greased roasting pan, strew onions & carrots on bottom, seasoned veal breast. Roast in 375 preheated oven for 30 min until veal is lightly browned. Add chicken broth & wine, cover tightly with alum foil. Bake another 2 hours.

                Stuffing #2 - Meat
                1.5 lb. ground veal or beef or combo
                2 eggs
                1/2 cup matzo meal or bread crumbs
                s&p, garlic, paprika to taste
                1 small onion, finely chopped

                Combine all ingredients as for meatloaf. Stuff in cavity, proceed as for recipe above.

                1. n
                  normalheightsfoodie Apr 10, 2008 10:41 AM

                  Wow, thank you everyone for all of your help on this!!!!!!

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