Stuffed Breast of Veal Recipe - Allrecipes.com
Stuffed Breast of Veal Recipe
  • READY IN 45 mins

Stuffed Breast of Veal

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 veal breast Change Servings
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  • PREP

    45 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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!

 
Most Helpful Critical Review
Sep 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.

 

13 Ratings

May 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.

 
Mar 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.

 
Dec 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!

 
Nov 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!

 
Mar 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!

 
Dec 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!!

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 283 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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