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Veal Breast with Farfel Stuffing

I prepare this entree often for Passover Seder. It bakes up golden brown and tastes terrific. —Sala Simonds, Lancaster, California

8 ServingsPrep: 30 min. Bake: 1-3/4 hours + standing

Ingredients

2 celery ribs, chopped
1/4 cup chopped onion
1/4 cup rendered chicken fat or canola oil
4 cups matzo farfel
1/4 cup minced fresh parsley
1 egg, lightly beaten
1 cup chicken broth
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon paprika
1/4 teaspoon pepper
1 bone-in veal breast with pocket (8 pounds)
Olive oil

Directions

In a large skillet, saute celery and onion in chicken fat until
tender. Add farfel; cook and stir over medium heat until lightly
browned. Stir in the parsley.
Combine the egg, broth, salt, sage, paprika and pepper; add to farfel
mixture. Cook over low heat until liquid is absorbed, stirring
occasionally.
Just before baking, evenly stuff the farfel mixture into the veal

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Veal Breast with Farfel Stuffing (continued)

Directions (continued)

breast pocket; close and tie several times with kitchen string.
Place in a greased shallow roasting pan. Brush veal with oil.
Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat
thermometer reads 160° for veal and 165° for stuffing,
basting occasionally. Let stand for 10 minutes before slicing.
Yield: 8 servings.

Nutrition Facts: 1/2 pound (calculated without olive oil) equals 425 calories, 8 g fat (2 g saturated fat), 32 mg cholesterol, 435 mg sodium, 83 g carbohydrate, 2 g fiber, 10 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.