Veal Stuffed Apples

Name: Veal Stuffed Apples
Yield: 4
Cuisine: Italian
Ingredients: apples; lemon juice; ground veal; salt; black pepper; celery; parsley leaves; parmesan, parmigiano-reggiano cheese, grated; raisins, seedless; sage; bread crumbs; walnuts; eggs; beef stock; honey; apple brandy; butter; parsley leaves; veal knuckle; onions; leeks; carrots; celery; parsley leaves

Submitted by Pritch

Ingredients

EACH APPLES
peeled, cored

TABLESPOONS LEMON JUICE
freshly squeezed

POUND GROUND VEAL *

⅛

TEASPOON SALT

PINCH BLACK PEPPER *

RIB CELERY
minced *

SPRIGS PARSLEY LEAVES
minced

TABLESPOON PARMESAN CHEESE
grated

CUP RAISINS, SEEDLESS

TEASPOON SAGE *

CUP BREAD CRUMBS

CUP WALNUTS
chopped

EACH EGGS
slightly beaten

CUP BEEF STOCK
prefer veal stock if possible

TABLESPOON HONEY

TABLESPOON APPLE BRANDY *

TABLESPOONS BUTTER
melted

SPRIGS PARSLEY LEAVES

Veal stock

2 ½

POUNDS VEAL KNUCKLE
cut into 2 inch pieces *

LARGE ONIONS

EACH LEEKS
washed, cut into 2-inch pieces *

EACH CARROTS
sliced

RIBS CELERY
sliced *

SPRIGS PARSLEY LEAVES

Directions

Preheat oven to 350℉ (180℃).

Rub the apples with lemon juice.

Place veal, salt, pepper, celery, parsley, cheese, raisins, sage, crumbs, Stuff core of apples with veal mixture and arrange in baking dish . Combine Veal Stock, honey, apple brandy, and butter. Drizzle over apples. Bake apples 20 minutes or until soft. Garnish with parsley, serve hot. Pine nuts may be substituted for the walnuts. VEAL STOCK: Cover veal bones with water in a large stock pot and bring to a boil. Add remaining ingredients. Simmer 2 hours. Skim any foam that may arise to the surface. Strain stock through cheesecloth. Chill until needed.