Stuffed Breast of Veal

Name: Stuffed Breast of Veal
Prep time: 45 min
Total time: 45 min
Yield: 1 veal breast
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

Rating: 3.93 stars

15 Ratings
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.

By Michelle Berger

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Recipe Summary

prep:

45 mins

total:

45 mins

Servings:

Yield:

1 veal breast

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 2

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.
Step 3

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.
Step 4

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; protein 23.2g 46% DV; carbohydrates 14.7g 5% DV; fat 11.7g 18% DV; cholesterol 101.5mg 34% DV; sodium 230.9mg 9% DV. Full Nutrition

Reviews (15)

Most helpful positive review

Gilora

10/20/2008

This recipe is very tasty but I had some questions about quantities. I had a 3.5 lb breast of veal with rib bones. I used half of the stuffing which worked out fine. I baked it for 2.5 hours covered and another half hour uncovered. Everything turned out fine. Is the roast in the original recipe supposed to be five pounds boneless? That's the only way I can see it holding the amount of stuffing called for plus feed 15 people. (Or maybe my family are just huge eaters!) In any case this was delicious and thanks for posting! Read More

Helpful

(32)

Most helpful critical review

gizzysmom

09/26/2011

for those who mentioned bone it should have stated that the veal should have been boneless. I find the oven temp of 400deg for 3 1/2 hours too high. then another 1/2 hour!!! Reduce temp to 325 after 1/2 hour. you will get better results. Read More

Helpful

(8)

15 Ratings

5 star values: 8
4 star values: 3
3 star values: 1
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Gilora

10/20/2008

Helpful

(32)

Crystal

05/19/2009

I used whole wheat bread instead of white as I don't keep white bread on hand. I don't measure so I'm usually a little heavy on the seasoning but I followed the recipe. Only had to cook for 2 1/2 hrs then 30 min uncovered. Had a 4 lb with bone. Came out delicious. Meat was very tender. Stuffing was very flavorful. Read More

Helpful

(21)

Elizabeth Zurlo

03/02/2009

This is really a great recipe. There are not many recipes for this; but once you try it you will love it. Very different. you do need a 5 lb veal breast for all the stuffing. Read More

Helpful

(15)

gizzysmom

09/26/2011

Helpful

(8)

Boysmom

12/30/2011

My mom always made this when we were growing up but took the easy way out. She would use Pepperidge Farms Stuffing mix and make that. Also she would layer the top of the meat with bacon. For those who are not Jewish give it a try it's great! Read More

Helpful

(6)

slovak

03/25/2012

My dear mom a first generation Slovak made a similar version of this for Holy Saturday before Easter. She got the recipe from her mother who was a sensational chef. The recipe obviously has Slavic/Christian roots from Eastern Europe too! Read More

Helpful

(4)

SOLOMONAJ

12/20/2011

This is a recipe my mom made when I was a child. The stuffing is wonderful and can be used with chicken or turkey also. I did however add sauteed spinach and roasted sunflower seeds to the stuffing mixture. Thank you for sharing this recipe and taking me back to a very happy time in my life!! Read More

Helpful

(4)

capntom52

11/15/2012

I had 2 small 1 1/2 lb breast cuts so I cut the quantity of ingredients to accommodate. I used a filet knife to cut the pockets deeply into the meat and stuffed them full. I increased the temp to 425 degrees because I was under pressure to get this done. After 2 1/2 hours covered I uncovered for an additional 25 minutes..DONE! Perfect! Rave reviews even from my mother-in-law. Recognizing the normally fatty content of this cut of veal I knew that 3 lbs would serve no more than 4 or 5...Excellent recipe! Read More

Helpful

(4)

jeanio

08/28/2009

It wasnt' the stuffing that was bad it was the meat. Gargantuan bones a thick layer of fat and a tiny bit of meat. I guess that's what you get when buying a bargain cut on sale. Read More

Helpful

(3)

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Nutritional Information

Stuffed Breast of Veal

Servings Per Recipe: 15
Calories: 261.4

% Daily Value *

protein: 46 %

carbohydrates: 5 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 18 %

saturated fat: 17 %

cholesterol: 34 %

vitamin a iu: 29 %

niacin equivalents: 87 %

vitamin b6: 17 %

vitamin c: 5 %

folate: 12 %

calcium: 6 %

iron: 10 %

magnesium: 9 %

potassium: 9 %

sodium: 9 %

thiamin: 12 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Stuffed Breast of Veal

1 of 15

All Reviews

Gilora

10/20/2008

Helpful

(32)

Crystal

05/19/2009

Helpful

(21)

Elizabeth Zurlo

03/02/2009

This is really a great recipe. There are not many recipes for this; but once you try it you will love it. Very different. you do need a 5 lb veal breast for all the stuffing.

Helpful

(15)

gizzysmom

09/26/2011

Helpful

(8)

Boysmom

12/30/2011

Helpful

(6)

slovak

03/25/2012

Helpful

(4)

SOLOMONAJ

12/20/2011

Helpful

(4)

capntom52

11/15/2012

Helpful

(4)

jeanio

08/28/2009

It wasnt' the stuffing that was bad it was the meat. Gargantuan bones a thick layer of fat and a tiny bit of meat. I guess that's what you get when buying a bargain cut on sale.

Helpful

(3)

1 of 2 Stuffed Breast of Veal

Diane Rodriguez

2 of 2 Stuffed Breast of Veal

Michelle Berger

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Stuffed Breast of Veal

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (15)

Most helpful positive review

Most helpful critical review

All Reviews for Stuffed Breast of Veal

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Stuffed Breast of Veal

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (15)

Most helpful positive review

Most helpful critical review

All Reviews for Stuffed Breast of Veal