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Veal Breast with Farfel Stuffing Recipe

Veal Breast with Farfel Stuffing Recipe

I prepare this entree often for Passover Seder. It bakes up golden brown and tastes terrific. —Sala Simonds, Lancaster, California
TOTAL TIME: Prep: 30 min. Bake: 1-3/4 hours + standing YIELD:8 servings

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

  • 1. 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.
  • 2. Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture. Cook over low heat until liquid is absorbed, stirring occasionally.
  • 3. Just before baking, evenly stuff the farfel mixture into the veal breast pocket; close and tie several times with kitchen string. Place in a greased shallow roasting pan. Brush veal with oil.
  • 4. 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.

Nutritional 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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.