Stuffed Veal Breast with Spinach and Sun-Dried Tomatoes Recipe

Name: Stuffed Veal Breast with Spinach and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground veal; 2 cups fresh breadcrumbs made from crustless French bread; 1 10-ounce package frozen chopped spinach, thawed, squeezed dry; 1 cup drained oil-packed sun-dried tomatoes, chopped; 2 large eggs; 3 tablespoons chopped fresh marjoram; 2 1/2 tablespoons minced garlic; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground nutmeg; 1 3 1/2- to 3 3/4-pound piece boneless veal breast, butterflied, pounded to 15 x 13-inch rectangle; 2 tablespoons olive oil; 6 cups coarsely chopped onions; 3 cups coarsely chopped carrots; 2 cups coarsely chopped celery; 1 750-ml bottle dry red wine; 3 1/2 cups (about) chicken stock or canned low-salt chicken broth; 1 14 1/2- to 16-ounce can diced tomatoes in juice

Servings: persons

1 pound ground veal
2 cups fresh breadcrumbs made from crustless French bread
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 cup drained oil-packed sun-dried tomatoes, chopped
2 large eggs
3 tablespoons chopped fresh marjoram
2 1/2 tablespoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1 3 1/2- to 3 3/4-pound piece boneless veal breast, butterflied, pounded to 15 x 13-inch rectangle
2 tablespoons olive oil
6 cups coarsely chopped onions
3 cups coarsely chopped carrots
2 cups coarsely chopped celery
1 750-ml bottle dry red wine
3 1/2 cups (about) chicken stock or canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes in juice

1
Mix first 5 ingredients, 1 tablespoon marjoram, 1 tablespoon garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and nutmeg in large bowl to blend.
2
Preheat oven to 400F.
3
Place veal breast, pounded side up, on work surface.
4
Sprinkle lightly with salt and pepper.
5
Form ground veal mixture into 8-inch-long, 3 1/2-inch-wide loaf.
6
Place loaf atop breast about 3 inches from 1 long side.
7
Fold short sides of breast over stuffing.
8
Fold long side nearest stuffing over.
9
Roll up, enclosing stuffing.
10
Tie in several places with twine.
11
Fasten each short end with toothpicks.
12
(Can be made 8 hours ahead.
13
Wrap in plastic; chill.)
14
Sprinkle veal with salt and pepper.
15
Heat 1 tablespoon oil in heavy large skillet over high heat.
16
Add veal; saute until brown on all sides, about 10 minutes.
17
Transfer to large roasting pan.
18
Add 1 tablespoon oil, onions, carrots and celery to skillet; saute until golden, about 15 minutes.
19
Transfer vegetables to pan with veal.
20
Add wine, 2 cups stock, tomatoes with juices, 2 tablespoons marjoram and 1 1/2 tablespoons garlic to roasting pan.
21
Roast veal until very tender, turning and basting with pan juices every 30 minutes and adding stock as needed to keep juices halfway up sides of veal, about 2 hours 30 minutes.
22
Remove from oven.
23
Transfer to platter; let stand 30 minutes.
24
Remove twine.
25
Slice veal.
26
Transfer pan juices and vegetables to saucepan; rewarm.
27
Season with salt and pepper.
28
Spoon juices and vegetables around veal.

1114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound ground veal, 2 cups fresh breadcrumbs made from crustless French bread, 1 10-ounce package frozen chopped spinach, thawed, squeezed dry, 1 cup drained oil-packed sun-dried tomatoes, chopped, and more.

Yes, Stuffed Veal Breast with Spinach and Sun-Dried Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Veal Breast with Spinach and Sun-Dried Tomatoes

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