Recipe by miki
"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."
Watch video tips and tricks
chopped fresh parsley
water, or as needed
salt and pepper to taste
cubed white bread
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!
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.
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.
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.
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!
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!
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!
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Breast of Veal
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 105
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These bacony, cheesy chicken breasts make an elegant main course.
An impressive roasted leg of lamb served with a rich balsamic-fig sauce.
This simple technique makes stuffed peppers even more delicious.