Veal Breast with Farfel Stuffing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I prepare this entree often for Passover Seder. It bakes up golden brown and tastes terrific. Sala Simonds, Lancaster, California 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.
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