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Name: Veal Breast Stuffed with Corn Bread And Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb olive oil; 1 c Onions chopped; 1/2 ts Salt; 1 ts Dried rosemary; crumbled; 1/2 c Pine nuts; toasted (about 2; 1 lb Sweet Italian sausage;; 3 c 3 day-old corn bread crumbs; 1/2 ts Black Pepper freshly ground; 2 tb Dried basil; crumbled; 1 c Celery chopped; 2 Eggs; beaten to blend; 1 1/4 c Chicken Stock; 1 4 pound veal breast;; ; pocket; 8 tb White wine vinegar; ; 1/2 ounces); 1/2 ts Dried red pepper flakes

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INGREDIENTS

1 tb olive oil
1 c Onions ; chopped
1/2 ts Salt
1 ts Dried rosemary; crumbled
1/2 c Pine nuts; toasted (about 2
1 lb Sweet Italian sausage;
3 c 3 day-old corn bread crumbs
1/2 ts Black Pepper ; freshly ground
2 tb Dried basil; crumbled
1 c Celery ; chopped
2 Eggs; beaten to blend
1 1/4 c Chicken Stock
1 4 pound veal breast;
; pocket
8 tb White wine vinegar
; 1/2 ounces)
1/2 ts Dried red pepper flakes

Servings

INSTRUCTIONS

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage, celery and onion and cook until brown, stirring frequently, about 12 minutes. Transfer mixture to large bowl. Add corn bread crumbs, red pepper flakes, salt and pepper. Mix in eggs and pine nuts. Set stuffing aside. Position rack in center of oven and preheat to 400°F. Arrange veal bone side down on work surface. Fill pocket with stuffing. Close with skewer. Place any remaining stuffing in small baking dish; cover with foil. Place veal in large roasting pan. Rub outside with basil and rosemary. Sprinkle with 3 tablespoons vinegar. Roast veal 30 minutes. Reduce oven temperature to 350°F. Combine remaining 5 tablespoons vinegar with chicken stock. Continue roasting veal 2 hours, basting every 30 minutes with stock mixture and pan drippings. (Place stuffing in baking dish in oven for last 30 minutes.) Transfer veal to heated platter. Slice thinly. Serve with any extra stuffing. Serves 4. Bon Appetit April 1990 NOTES : Ask your butcher to make a "pocket" in the veal breast for you.

NOTES

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Veal Breast Stuffed with Corn Bread And Sausage

1 tb olive oil
1 c Onions chopped
1/2 ts Salt
1 ts Dried rosemary; crumbled
1/2 c Pine nuts; toasted (about 2
1 lb Sweet Italian sausage;
3 c 3 day-old corn bread crumbs
1/2 ts Black Pepper freshly ground
2 tb Dried basil; crumbled
1 c Celery chopped
2 Eggs; beaten to blend
1 1/4 c Chicken Stock
1 4 pound veal breast;
 ; pocket
8 tb White wine vinegar
 ; 1/2 ounces)
1/2 ts Dried red pepper flakes

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add  sausage, celery and onion and cook until brown, stirring frequently, about  12 minutes. Transfer mixture to large bowl. Add corn bread crumbs, red  pepper flakes, salt and pepper. Mix in eggs and pine nuts. Set stuffing  aside.    Position rack in center of oven and preheat to 400°F. Arrange veal bone  side down on work surface. Fill pocket with stuffing. Close with skewer.  Place any remaining stuffing in small baking dish; cover with foil. Place  veal in large roasting pan. Rub outside with basil and rosemary. Sprinkle  with 3 tablespoons vinegar. Roast veal 30 minutes.    Reduce oven temperature to 350°F. Combine remaining 5 tablespoons  vinegar with chicken stock. Continue roasting veal 2 hours, basting every  30 minutes with stock mixture and pan drippings. (Place stuffing in baking  dish in oven for last 30 minutes.)    Transfer veal to heated platter. Slice thinly. Serve with any extra  stuffing.    Serves 4.    Bon Appetit April 1990        NOTES : Ask your butcher to make a "pocket" in the veal breast for you.

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Nutrition

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Serving Size: 1 Serving (1511g)
Recipe Makes: 1 servings

Calories: 1943
Calories from Fat: 1379 (71%)

Amt Per Serving		% DV

	Total Fat 153.2g	204 %
	Saturated Fat 53.7g	268 %
	Monounsaturated Fat 71.1g
	Polyunsanturated Fat 20.1g
Cholesterol 362.7mg		112 %
Sodium 4227.4mg		146 %
Potassium 2216.4mg		58 %
Total Carbohydrate 43.8g		13 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 39g
Protein 82.4g		118 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1943

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