Sausage Stuffed Veal Birds
|Pork sausage||1⁄3 Pound|
|Herb seasoned stuffing mix||1 Cup (16 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Melted butter||2 Tablespoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
Crumble sausage in a 1 1/2 qt.glass casserole dish.
Cover and microwave 3 to 5 minutes or until cooked.
Drain and finely crumble.
Stir in stuffing, celery, water and butter.
Toss to moisten stuffing.
Pound veal until veal is 1/4 inch thick.
Place stuffing mixture in center of each cutlet.
Roll up and secure with wooden toothpicks.
Wrap bacon around each roll and place in a 10x6x2 inch glass baking dish.
Pour soup over rolls.
Cover with a paper towel.
Microwave 13 to 16 minutes, giving dish a 1/2 turn during cooking.