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Roast Veal With Pennsylvania Stuffing

Canadian.kitchen's picture
Ingredients
  Boneless veal shoulder/Boned leg of veal 6 Pound
  Sausages 3
  Boiling water 3 Cup (48 tbs)
  Bread dressing 2 Cup (32 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Peeled chopped apple 1⁄2 Cup (8 tbs)
  Cream 1 Cup (16 tbs)
  Fat bacon slices/Salt pork 4
  Salt To Taste
  Thyme To Taste
  Pepper To Taste
Directions

Wipe meat, both outside and in the cavity, with clean damp cloth or paper towels.
Put sausages in saucepan with boiling water to cover; simmer 10 minutes.
Lift out, break up sausage meat, and add to dressing, along with celery and apple.
Bind dressing with a little cream.
Stuff meat cavity, and skewer or sew opening to hold dressing firmly.
If veal is very lean, lay bacon strips over top.
Preheat oven to 325°F.
Roast, uncovered, on rack in shallow pan, allowing 45-50 minutes per pound if meat is chilled at start of cooking time, slightly less if at room temperature (meat thermometer should indicate an internal temperature of 180°F. for well-cooked roast).
After first hour or so of roasting, sprinkle veal with salt, pepper and a little thyme.
For even browning, remove bacon strips during last hour of roasting time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Roasted
Drink: 
Alcohol
Interest: 
Party
Servings: 
10

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