Stuffed Breast of Veal
Submitted by drizin916
Slow-roasted veal breast packed with savory sausage, sweet chopped apples, and a hearty bread crumb stuffing. This old-school Sunday roast feeds a crowd and fills the kitchen with irresistible aromas.
YIELD
12 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsThere’s something deeply satisfying about pulling a golden, bacon-draped stuffed veal breast out of the oven.
This classic roast pairs tender veal with a rustic stuffing of sautéed sausage, sweet apples, and onions bound together with bread and cracker crumbs.
It’s the kind of dish that turns a regular weekend into a proper feast.
Serves 12, so invite the whole family.
Chef Tips
- Ask your butcher to cut a deep pocket in the veal breast for easy stuffing.
- Use a tart apple variety like Granny Smith for the best contrast against the rich sausage.
- Let the roast rest for 15 minutes before slicing so the juices redistribute evenly.
- Lay the bacon slices in a single overlapping layer to keep the top moist and add smoky flavor.
Ingredients
Directions
Saut? sausage; add chopped apples and onion; cook until soft.
Season with salt and pepper.
Place bread crumbs and cracker crumbs in medium bowl.
Add hot water and mix well.
Add seasoned sausage, apples and onion. Use this mixture to stuff the breast of veal.
Lay bacon slices over the top. Bake at 325℉ (160℃). for 2 hours.
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