Help I Need A Stuffed Breast of Veal Recipe. [Moved from Kosher board]
Does anyone have a stuffed breast of veal recipe?
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.
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.
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
2 celery (this must be stalks)
bit of stock
salt & pepper 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!