Recipe - 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 cup 3 dayold corn bread crumbs
One half teaspoon Dried red pepper flakes
One half teaspoon Salt
One half teaspoon Freshly ground pepper
2 Eggs; beaten to blend
One half cup Pine nuts; toasted (about 2
; One half ounces)
1 4 pound veal breast;
trimmed, with
; pocket
2 tablespoon Dried basil; crumbled
1 teaspoon Dried rosemary; crumbled
8 tablespoon White wine vinegar
1 One fourth cup Chicken stock

Heat 1 tablespoon oil in heavy large skillet over mediumhigh 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°F. 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°F. 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.

Serves 4.

Bon Appetit April 1990

Converted by MC_Buster.

NOTES : Ask your butcher to make a "pocket" in the veal breast for you.

Converted by MM_Buster v2.0l.