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Veal Breast with Farfel Stuffing

 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


  • 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


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