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