Veal Breast Stuffed with Corn Bread and Sausage Recipe

Name: Veal Breast Stuffed with Corn Bread and Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound sweet Italian sausage, casings removed; 1 cup chopped celery; 1 cup chopped onion; 3 cups 3-day-old corn bread crumbs; 1/2 teaspoon dried red pepper flakes; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 2 eggs, beaten to blend; 1/2 cup pine nuts, toasted (about 2 1/2 ounces); 1 4-pound veal breast, trimmed, with pocket; 2 tablespoons dried basil, crumbled; 1 teaspoon dried rosemary, crumbled; 8 tablespoons white wine vinegar; 1 1/4 cups chicken stock

Servings: persons

1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 cup chopped celery
1 cup chopped onion
3 cups 3-day-old corn bread crumbs
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 eggs, beaten to blend
1/2 cup pine nuts, toasted (about 2 1/2 ounces)
1 4-pound veal breast, trimmed, with pocket
2 tablespoons dried basil, crumbled
1 teaspoon dried rosemary, crumbled
8 tablespoons white wine vinegar
1 1/4 cups chicken stock

1
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
2
Add sausage, celery and onion and cook until brown, stirring frequently, about 12 minutes.
3
Transfer mixture to large bowl.
4
Add corn bread crumbs, red pepper flakes, salt and pepper.
5
Mix in eggs and pine nuts.
6
Set stuffing aside.
7
Position rack in center of oven and preheat to 400F.
8
Arrange veal bone side down on work surface.
9
Fill pocket with stuffing.
10
Close with skewer.
11
Place any remaining stuffing in small baking dish; cover with foil.
12
Place veal in large roasting pan.
13
Rub outside with basil and rosemary.
14
Sprinkle with 3 tablespoons vinegar.
15
Roast veal 30 minutes.
16
Reduce oven temperature to 350F.
17
Combine remaining 5 tablespoons vinegar with chicken stock.
18
Continue roasting veal 2 hours, basting every 30 minutes with stock mixture and pan drippings.
19
(Place stuffing in baking dish in oven for last 30 minutes.)
20
Transfer veal to heated platter.
21
Slice thinly.
22
Serve with any extra stuffing.

628

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 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 pound sweet Italian sausage, casings removed, 1 cup chopped celery, 1 cup chopped onion, and more.

Yes, Veal Breast Stuffed with Corn Bread and Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Veal Breast Stuffed with Corn Bread and Sausage

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