The best delicious Veal Breast Stuffed With Corn Bread And Sausage recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Veal Breast Stuffed With Corn Bread And Sausage recipe today!
Hello my friends, this Veal Breast Stuffed With Corn Bread And Sausage recipe will not disappoint, I promise! Made with simple ingredients, our Veal Breast Stuffed With Corn Bread And Sausage is amazingly delicious, and addictive, everyone will be asking for more Veal Breast Stuffed With Corn Bread And Sausage.
What Makes This Veal Breast Stuffed With Corn Bread And Sausage Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Veal Breast Stuffed With Corn Bread And Sausage.
Ready to make this Veal Breast Stuffed With Corn Bread And Sausage Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 tb Olive oil
1 lb Sweet Italian sausage;
-casings removed
1 c Chopped celery
1 c Chopped onion
3 c 3 day-old corn bread crumbs
1/2 ts Dried red pepper flakes
1/2 ts Salt
1/2 ts Freshly ground pepper
2 Eggs; beaten to blend
1/2 c Pine nuts; toasted (about 2
; 1/2 ounces)
1 4 pound veal breast;
-trimmed, with
; pocket
2 tb Dried basil; crumbled
1 ts Dried rosemary; crumbled
8 tb White wine vinegar
1 1/4 c Chicken stock
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add
sausage, celery and onion and cook until brown, stirring frequently, about
12 minutes. Transfer mixture to large bowl. Add corn bread crumbs, red
pepper flakes, salt and pepper. Mix in eggs and pine nuts. Set stuffing
aside.
Position rack in center of oven and preheat to 400°F. Arrange veal bone
side down on work surface. Fill pocket with stuffing. Close with skewer.
Place any remaining stuffing in small baking dish; cover with foil. Place
veal in large roasting pan. Rub outside with basil and rosemary. Sprinkle
with 3 tablespoons vinegar. Roast veal 30 minutes.
Reduce oven temperature to 350°F. Combine remaining 5 tablespoons
vinegar with chicken stock. Continue roasting veal 2 hours, basting every
30 minutes with stock mixture and pan drippings. (Place stuffing in baking
dish in oven for last 30 minutes.)
Transfer veal to heated platter. Slice thinly. Serve with any extra
stuffing.
Serves 4.
Yields
1 servings
Leave a Reply