For a richer flavor, use chicken broth instead of water in the stuffing. Be sure to let the veal rest before slicing; this helps retain its juices. Serve with a pan gravy made from the drippings for an extra touch of deliciousness.
Stuffed Breast of Veal
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PREP TIME45 mins
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COOK TIME0 mins
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TOTAL TIME45 mins
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SERVING15 People
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VIEWS45
Experience a culinary journey with this impressive and flavorful Stuffed Breast of Veal. A classic dish, perfect for holidays or any special occasion, featuring a savory stuffing nestled within tender veal. It's easier to make than you think!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol102 mg
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Fiber1 g
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Protein23 g
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Saturated Fat3 g
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Sodium231 mg
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Sugar2 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 400 degrees F (200 degrees C).
02
Step
12 mins
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.
03
Step
0 mins
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.
04
Step
4 hrs
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.
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Austen Rath
May 28, 2025The stuffing was so flavorful, and the veal was incredibly tender. I will definitely make this again!
Julie Jerde
Apr 14, 2025I added some dried cranberries to the stuffing for a touch of sweetness, and it was a hit!
Kylie Schultz
Apr 11, 2025I used a meat thermometer to ensure the veal was cooked through, and it worked like a charm.
Candelario Mayert
Apr 6, 2025This recipe brought back so many memories of my grandmother's cooking. Thank you for sharing!
Freeman Hauck
Mar 24, 2025Make sure you have a really sharp knife for cutting the pocket in the veal. It makes the process much easier.
Retta Bernier
Jan 22, 2025I was a bit intimidated at first, but the directions were clear and easy to follow. It turned out perfectly!
Jettie Hermiston
Dec 10, 2024The leftovers were amazing in sandwiches the next day!
Katharina Flatley
Nov 23, 2024This recipe is a game-changer! My family absolutely loved it, and it's become a new holiday tradition.