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Veal Birds

Plan.Ahead.Meals's picture
Ingredients
For meat
  Boneless veal cutlets 32 Ounce (8 pieces, 4 ounces each)
For stuffing
  Herb seasoned stuffing 2 Cup (32 tbs) (packaged)
  Bulk pork sausage 1 Pound, browned and drained
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
For sauce
  Condensed cream of mushroom soup 21 1⁄2 Ounce (2 cans, 10 3/4 ounces each)
  Milk 3⁄4 Cup (12 tbs)
Directions

Pound meat until 1/4 inch thick.
Prepare stuffing as directed on package except-stir in sausage and celery.
Press about 1/2 cup stuffing on each cutlet to within 1/2 inch of edge.
Roll up, beginning at narrow end; secure with wooden picks.
Melt shortening in large skillet.
Brown meat rolls in shortening.
Remove meat from skillet set aside.
Pour off fat.
Heat soup and milk in skillet, stirring constantly, until sauce is hot.
Return meat to skillet.
Cover tightly; simmer until done, about 45 minutes.
(To serve whole recipe immediately, .) Divide rolls and sauce between 2 ungreased baking dishes, 8x8x2 inches.
Cool quickly.
Wrap, label and freeze.65 minutes before serving, remove 1 container Veal Birds from freezer and unwrap.
Cover tightly; heat in 400° oven 40 minutes.
Uncover; heat 20 minutes.
Place Veal Birds on warm platter and remove picks.
Stir gravy; spoon on Veal Birds.
To Serve Immediately:
Place Veal Birds on warm platter and remove picks.
Spoon gravy on Veal Birds.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
8

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