Veal Breast With Watercress Stuffing Recipe

Name: Veal Breast With Watercress Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eight-to-nine-pound breast of veal with pocket for stuffing; 2 bunches fresh watercress, trimmed, about 1/2 pound; 1 pound ground pork; 2 cups finely chopped onion; 2 cloves garlic, finely minced; 1/2 pound mushrooms, finely chopped, about 4 cups; 2 sprigs fresh thyme, finely chopped, or 1/2 teaspoon dried; 1 bay leaf, chopped, about 1 teaspoon; 1 1/2 cups fresh bread crumbs; 3 eggs, lightly beaten; Salt, if desired; Freshly ground pepper; 3 tablespoons butter; 4 to 6 ribs celery, cut into half-inch cubes, about 1 1/2 cups; 2 green peppers, cored and cut into three-quarter-inch pieces; 1 large onion, coarsely chopped; 2 cloves garlic, coarsely chopped; 1 whole bay leaf; 2 sprigs fresh thyme or 1 teaspoon dried; 4 cups canned imported Italian tomatoes, peeled

Servings: persons

1 eight-to-nine-pound breast of veal with pocket for stuffing
2 bunches fresh watercress, trimmed, about 1/2 pound
1 pound ground pork
2 cups finely chopped onion
2 cloves garlic, finely minced
1/2 pound mushrooms, finely chopped, about 4 cups
2 sprigs fresh thyme, finely chopped, or 1/2 teaspoon dried
1 bay leaf, chopped, about 1 teaspoon
1 1/2 cups fresh bread crumbs
3 eggs, lightly beaten
Salt, if desired
Freshly ground pepper
3 tablespoons butter
4 to 6 ribs celery, cut into half-inch cubes, about 1 1/2 cups
2 green peppers, cored and cut into three-quarter-inch pieces
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 whole bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
4 cups canned imported Italian tomatoes, peeled

1
Wipe the meat well with a damp cloth.
2
Rinse the watercress well and drop it into boiling water.
3
Let stand about 10 seconds.
4
Drain well and, when cool enough to handle, squeeze it to extract excess moisture.
5
Chop it and set aside.
6
Put the pork in a deep saucepan and add the two cups of chopped onion and the finely minced garlic.
7
Cook, stirring, about five minutes and add the mushrooms, chopped thyme and chopped bay leaf.
8
Cook, stirring occasionally, about 15 minutes.
9
Add the chopped watercress and stir to blend well.
10
Remove from the heat.
11
Stir in the bread crumbs and add the beaten eggs, salt and pepper to taste.
12
Stir and let cool.
13
Meanwhile, preheat oven to 400 degrees.
14
Stuff the veal with the watercress mixture and sew up the pocket all around to enclose the filling.
15
Sprinkle the meat on all sides with salt and pepper to taste.
16
Heat the butter in a heavy skillet or roasting pan and add the veal, skin side down and bone side up.
17
Bake 15 minutes and turn the meat skin side up.
18
Bake 15 minutes longer.
19
Scatter the celery, green peppers, coarsely chopped onion, coarsely chopped garlic, whole bay leaf, thyme sprigs and tomatoes around, but not on top of, the meat.
20
Cover closely with foil and bake one hour.
21
Reduce the oven heat to 350 degrees.
22
Uncover the meat and bake 30 minutes longer.
23
Let stand about 10 minutes before slicing.
24
Serve with vegetables in sauce surrounding the roast.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 eight-to-nine-pound breast of veal with pocket for stuffing, 2 bunches fresh watercress, trimmed, about 1/2 pound, 1 pound ground pork, 2 cups finely chopped onion, and more.

Yes, Veal Breast With Watercress Stuffing 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.

That's it — enjoy your meal!

Veal Breast With Watercress Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions