Stuffed Breast of Veal

Name: Stuffed Breast of Veal
Prep time: 45 min
Total time: 45 min
Ingredients: 0.25 cup vegetable oil; 1 cup sliced mushrooms; 1 cup grated carrot; 1 cup chopped celery; 1 cup chopped onion; 2 cloves garlic, minced; 0.25 cup chopped fresh parsley; 2 eggs; 0.5 cup water, or as needed; salt and pepper to taste; 8 cups cubed white bread; 5 pounds veal breast; 1 teaspoon paprika; 0.5 teaspoon onion powder; 0.75 teaspoon garlic powder; salt and pepper to taste

3.9

(15)

15 Reviews

2 Photos

This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.

Recipe by Michelle Berger

Updated on October 31, 2022

close up view of a sliced Stuffed Veal Breast

2

Prep Time:

45 mins

Total Time:

45 mins

Servings:

15

Yield:

1 veal breast

Jump to Nutrition Facts

Ingredients

¼ cup vegetable oil
1 cup sliced mushrooms
1 cup grated carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
2 eggs
½ cup water, or as needed
salt and pepper to taste
8 cups cubed white bread
5 pounds veal breast
1 teaspoon paprika
½ teaspoon onion powder
¾ teaspoon garlic powder
salt and pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).
Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Nutrition Facts (per serving)

261	Calories
12g	Fat
15g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 15
Calories 261
% Daily Value *
Total Fat 12g	15%
Saturated Fat 3g	17%
Cholesterol 102mg	34%
Sodium 231mg	10%
Total Carbohydrate 15g	5%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 23g
Vitamin C 3mg	16%
Calcium 57mg	4%
Iron 2mg	10%
Potassium 312mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.