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1
Have your butcher cut a pocket the in the veal breast suitable fro stuffing.
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2
If you wish to try this yourself lay the breast flat on a workspace.
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3
Insert a knife between the layers of meat at roughly the middle of the breast so that your knife is parallel to the table.
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4
There is a natural layer in the middle of the breast that is easily separated and is visible between the layers of meat and thin layer of fat.
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5
This is where the pocket is most easily made for stuffing.
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6
Take the time to look for it.
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7
Leave an opened edge around the veal on three sides about 1 inch wide.
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8
After you have made the pocket begin the turkey stuffing.
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9
Quickly chop, in a food processor, the red pepper, onion, carrots and garlic, taking care not to over chop.
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10
Add the chopped vegetables to the turkey in a large bowl and combine well with the eggs, milk, cheese and bread crumbs.
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11
If the mixture is too stiff pour in a few tablespoons of cold water.
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12
Fold in the nuts, season with salt and pepper.
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13
Spread the veal pocket open and begin to stuff the veal, using your hands, as evenly as possible.
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14
The stuffing should fill the cavity in as even a layer as possible.
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15
After the veal has been stuffed, fold the opening together, tucking in any excess in order to close the opening.
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16
The opening may be sealed closed with skewers, toothpicks, sewn closed or tied in a roll.
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17
Heat a large deep stovetop braising pan or casserole over medium heat.
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18
Add the olive oil and, when hot, brown the veal well on all sides.
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19
After the veal has browned to a dark and rich color, add the wine and bring it to a boil.
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20
Reduce the heat to a simmer, place a lid on the pan and cook the veal slowly and gently for 2 to 2 1/2 hours.
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21
If the pan dries out and the veal begins to stick add a few ounces of water to keep the pan moist.
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22
After the veal has cooked, allow to rest for 15 minutes and serve.
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23
The veal and turkey loaf may be served either hot with crisp onions or cold with a vinaigrette.
