Best Veal Breast Potato Stuffing Recipes

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BRAISED VEAL BREAST WITH POTATO-AND-ONION STUFFING



Braised Veal Breast with Potato-and-Onion Stuffing image

Categories     Citrus     Herb     Onion     Potato     Braise     Christmas     Easter     Veal     Christmas Eve     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 22

For stuffing:
3/4 pound medium Yukon Gold potatoes (2 to 3), left unpeeled
1 large onion, chopped (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 tablespoon chopped fresh dill
For veal:
1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 cup dry white wine
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)
2 Turkish bay leaves or 1 California
1/2 cup heavy cream
2 teaspoons cornstarch
1 tablespoon chopped fresh dill
1/4 teaspoon fresh lemon juice, or to taste
Special Equipment
a carpet or upholstery needle; kitchen string

Steps:

  • Make stuffing:
  • Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.
  • While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes. Transfer to a bowl.
  • Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice. Add potatoes, salt, and pepper to onion and coarsely mash with a fork. Cool to warm and stir in egg and dill until combined. Cool completely, uncovered.
  • Stuff and braise veal:
  • Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around. Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).
  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat veal dry and rub all over with salt and pepper. Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes. Turn veal over and add wine. Boil, uncovered, until wine is reduced by half, about 4 minutes. Add broth and bay leaves and return to a boil. Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours.
  • Make sauce and slice veal:
  • Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes.
  • Discard bay leaves and skim off fat from pan juices. Bring pan juices to a boil. Whisk together cream and cornstarch in a small bowl and whisk into pan juices. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. If desired, pour through a fine-mesh sieve into a bowl (discard solids). Stir in dill, lemon juice, and salt and pepper to taste.
  • Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut. Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick. Cut between ribs to separate. Serve veal slices and ribs with sauce.

VEAL BREAST POTATO STUFFING



Veal Breast Potato Stuffing image

Make and share this Veal Breast Potato Stuffing recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 25m

Yield 2 1/2 cs.

Number Of Ingredients 8

3 tablespoons olive oil or 3 tablespoons vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 cups mashed potatoes or 6 grated medium raw potatoes
1 cup breadcrumbs
2 large eggs, lightly beaten
salt and pepper

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Add the onion, celery, and garlic and sauté until soft (5 to 10 minutes).
  • Stir in the potatoes and bread crumbs.
  • Remove from heat and stir in the eggs, salt, and pepper.
  • Let cool.
  • Stuff veal breast.

Nutrition Facts : Calories 527.9, Fat 23.5, SaturatedFat 4.4, Cholesterol 172.6, Sodium 893.8, Carbohydrate 64.6, Fiber 5.1, Sugar 7, Protein 14.5

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