Veal Breast Stuffed With Corn Bread And Sausage
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage casings removed
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cups three-day-old corn bread crumbs
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 2 eggs beaten to blend
- 1/2 cup pine nuts - (abt 2 1/2 oz) toasted
- 1 veal breast - (abt 4 lbs) trimmed, with
- pocket cut in, see * Note
- 2 tablespoons dried basil crumbled
- 1 teaspoon dried rosemary crumbled
- 8 tablespoons white wine vinegar
- 1 1/4 cups chicken stock
* Note: Ask your butcher to make a "pocket" in the veal breast for you.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage, celery and onion and cook until brown, stirring frequently, about 12 minutes. Transfer mixture to large bowl. Add corn bread crumbs, red pepper flakes, salt and pepper. Mix in eggs and pine nuts. Set stuffing aside.
Position rack in center of oven and preheat to 400 degreesF. Arrange veal bone-side down on work surface. Fill pocket with stuffing. Close with skewer. Place any remaining stuffing in small baking dish; cover with foil. Place veal in large roasting pan. Rub outside with basil and rosemary. Sprinkle with 3 tablespoons vinegar. Roast veal 30 minutes.
Reduce oven temperature to 350 degrees. Combine remaining 5 tablespoons vinegar with chicken stock. Continue roasting veal 2 hours, basting every 30 minutes with stock mixture and pan drippings. (Place stuffing in baking dish in oven for last 30 minutes.)
Transfer veal to heated platter. Slice thinly. Serve with any extra stuffing.
This recipe yields 4 servings.