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Breast Of Veal With Potato And Spinach Stuffing

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs			12	Servings

INGREDIENTS

3 3/4	lb	Russet potatoes, peeled cut
		into 1" pieces
1/4	c	Vegetable oil, 12 oz
4	c	Onions, chopped
1	lb	Ground veal
6	oz	Fresh spinach leaves, about
		6 cups packed chopped
1/2	c	Matzo meal
2		Eggs, beaten to blend
11 1/2	lb	Whole breast of veal with
		pocket for stuffing
4		Shallots, chopped
2		Stalks celery, chopped
1		Carrot, chopped
1		Tb

INSTRUCTIONS

For Stuffing: Cook potatoes in large pot of boiling salted water until
tender, about 20 minutes. Drain; return potatoes to same pot and mash.
Heat oil in heavy large skillet over high heat. Add onions and saute
until beginning to brown, about 10 minutes. Add ground veal and saute
until no longer pink, breaking up meat with back of spoon, about 5
minutes. Add spinach and saute until wilted, about 2 minutes. Add  veal
mixture to potatoes and blend well. Mix in matzo meal. Season  stuffing
to taste with salt and pepper. (Can be prepared 1 day ahead.  Cover and
refrigerate.) Mix eggs into stuffing.  For Veal: Preheat oven to 375Ã¸.
Season veal pocket with salt and  pepper. Spread 5 cups of stuffing in
pocket. Close pocket with small  metal skewers or toothpicks. Sprinkle
outside of veal with salt and  pepper. Place veal in large roasting
pan, bone side down. Sprinkle  shallots, celery and carrot around veal;
add tomato paste. Cover pan  with heavy-duty foil. Spoon remaining
stuffing into oiled baking  dish. Cover dish with foil; chill.  Roast
veal 3 hours. Uncover veal. Place covered dish of stuffing in  oven.
Cook stuffing until hot and continue to roast veal until top is  well
browned and veal is very tender, about 45 minutes. Transfer veal  to
large platter. Let stand 15 minutes.  Pour pan juices into large
measuring cup. Spoon off fat. Puree pan  juices and vegetables in
processor until almost smooth; season with  salt and pepper. Transfer
gravy to dish. Slice veal. Serve with gravy  and extra stuffing.  NOTE:
Ask the butcher to cut a large pocket in the veal to hold the
stuffing. For a veal breast this size, use a deep roasting pan that's
at least 18 by 12 inches. The Shapiros serve this with a kosher
Merlot.  Typed and Busted by Carriej999@AOL.com 4/98  Recipe by: Patti
Shapiro, Kansas City  Posted to MC-Recipe Digest by Carriej999
<Carriej999@aol.com> on Apr  6, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1573 Calories From Fat: 799 Total Fat: 88.6g Cholesterol: 516.3mg Sodium: 396.1mg Potassium: 2677.3mg Carbohydrates: 59.1g Fiber: 9.2g Sugar: 14.7g Protein: 128.9g