Stuffed Breast of Veal: A Culinary Masterpiece for Special Occasions

Stuffed breast of veal is a classic dish, often reserved for holidays and special gatherings. It’s a labor of love, but the resulting tender, flavorful meat and savory stuffing are well worth the effort. This comprehensive guide will walk you through each step, from selecting the right cut of meat to creating a delectable stuffing and achieving a perfectly cooked result. Whether you’re an experienced home cook or looking to impress your guests with a show-stopping meal, this recipe will provide you with the knowledge and confidence to create a truly memorable stuffed breast of veal.

Understanding the Breast of Veal

The breast of veal is a cut of meat from the underside of the animal, located near the ribs. It’s a relatively inexpensive cut, but it can be incredibly flavorful when cooked properly. It’s typically a fatty cut, which contributes to its richness and tenderness during slow cooking. For stuffing, you’ll want to look for a breast of veal that has a pocket or can easily be made into one by your butcher. This pocket is essential for holding the stuffing and allows the flavors to meld together beautifully during the cooking process.

Choosing the Right Cut

* **Size:** The size of the breast of veal will depend on how many people you are serving. A 3-4 pound breast of veal will typically serve 6-8 people.
* **Thickness:** Look for a breast of veal that is relatively even in thickness. This will ensure that it cooks evenly.
* **Pocket:** Ask your butcher to create a pocket in the breast of veal for stuffing. The pocket should be large enough to hold a generous amount of stuffing, but not so large that it is difficult to close.
* **Freshness:** As with any meat, choose a breast of veal that is fresh and has a good color. It should not have any off-putting odors.

Preparing the Breast of Veal

Before you begin stuffing the breast of veal, there are a few important preparation steps:

1. **Pat Dry:** Use paper towels to thoroughly pat the breast of veal dry. This will help it to brown nicely when it is seared.
2. **Trim Excess Fat:** While the fat contributes to flavor, you may want to trim away any excessive or unsightly pieces of fat. Leave a thin layer of fat on the surface of the meat to help keep it moist during cooking.
3. **Score the Surface (Optional):** Lightly scoring the surface of the breast of veal in a diamond pattern can help the seasonings penetrate and create a more attractive presentation. Be careful not to cut too deep.

Crafting the Perfect Stuffing

The stuffing is where you can really get creative and customize this dish to your liking. A classic stuffing typically includes bread, vegetables, herbs, and sometimes meat. Here are a few ideas to get you started:

Classic Bread Stuffing

This is a traditional and versatile stuffing that pairs well with the veal.

**Ingredients:**

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 celery stalks, chopped
* 1/2 cup chopped fresh parsley
* 1/4 cup chopped fresh sage
* 1/4 cup chopped fresh thyme
* 8 cups stale bread, cubed (day-old French or Italian bread works well)
* 1 cup chicken or veal broth
* 1/2 cup melted butter
* 1 egg, beaten
* Salt and pepper to taste

**Instructions:**

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and celery and cook until softened, about 5-7 minutes.
2. Stir in the parsley, sage, and thyme and cook for another minute.
3. In a large bowl, combine the bread cubes, sautéed vegetables, chicken broth, melted butter, and beaten egg.
4. Season with salt and pepper to taste. Mix well to combine. The stuffing should be moist but not soggy.

Mushroom and Wild Rice Stuffing

This stuffing adds an earthy and nutty flavor to the dish.

**Ingredients:**

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 8 ounces mixed mushrooms, such as cremini, shiitake, and oyster, chopped
* 1 cup cooked wild rice
* 1/2 cup chopped walnuts or pecans
* 1/4 cup chopped fresh parsley
* 1/4 cup grated Parmesan cheese
* 1 cup chicken or veal broth
* 1/4 cup melted butter
* Salt and pepper to taste

**Instructions:**

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5-7 minutes.
2. Add the mushrooms and cook until they release their moisture and are browned, about 8-10 minutes.
3. In a large bowl, combine the sautéed mushrooms, wild rice, nuts, parsley, Parmesan cheese, chicken broth, and melted butter.
4. Season with salt and pepper to taste. Mix well to combine.

Sausage and Apple Stuffing

This stuffing adds a savory and slightly sweet flavor to the dish.

**Ingredients:**

* 1 pound Italian sausage, removed from casings
* 1 medium onion, chopped
* 2 celery stalks, chopped
* 2 apples, peeled, cored, and chopped
* 8 cups stale bread, cubed
* 1/2 cup dried cranberries
* 1/4 cup chopped fresh sage
* 1 cup chicken broth
* 1/2 cup melted butter
* Salt and pepper to taste

**Instructions:**

1. Cook the sausage in a large skillet over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add the onion and celery to the skillet and cook until softened, about 5-7 minutes.
3. Stir in the apples and cook for another 3-5 minutes.
4. In a large bowl, combine the sausage mixture, bread cubes, cranberries, sage, chicken broth, and melted butter.
5. Season with salt and pepper to taste. Mix well to combine.

Tips for Perfect Stuffing

* **Don’t Overstuff:** Overstuffing the breast of veal can cause it to burst during cooking. Leave some room for the stuffing to expand.
* **Moisture is Key:** The stuffing should be moist but not soggy. Add broth gradually until you reach the desired consistency.
* **Taste and Adjust:** Before stuffing the veal, taste the stuffing and adjust the seasonings as needed. Don’t be afraid to add more herbs, salt, or pepper to your liking.
* **Chill the Stuffing (Optional):** Chilling the stuffing for a few hours before stuffing the veal can help the flavors meld together and make it easier to handle.

Stuffing and Sewing the Veal Breast

Now that you have your stuffing prepared, it’s time to stuff the breast of veal.

1. **Preheat Oven:** Preheat your oven to 325°F (160°C).
2. **Stuff the Veal:** Gently spoon the stuffing into the pocket of the breast of veal, packing it loosely. Be careful not to overstuff it.
3. **Sew the Opening:** Use kitchen twine and a large needle to sew the opening of the breast of veal closed. This will help to keep the stuffing inside during cooking. A butcher’s knot is a good option for securing the twine.

Cooking the Stuffed Breast of Veal

There are several methods for cooking the stuffed breast of veal. Roasting is a popular choice, as it allows the meat to cook slowly and evenly.

Roasting Method

**Ingredients:**

* Stuffed breast of veal
* 2 tablespoons olive oil
* 1 large onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cups chicken or veal broth
* 1 cup dry white wine (optional)
* Salt and pepper to taste

**Instructions:**

1. **Sear the Veal:** Heat the olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear the stuffed breast of veal on all sides until browned. This will help to develop flavor and create a nice crust.
2. **Add Vegetables:** Remove the veal from the pan and set aside. Add the onion, carrots, and celery to the pan and cook until softened, about 5-7 minutes.
3. **Deglaze the Pan:** Pour in the chicken broth and white wine (if using) and scrape up any browned bits from the bottom of the pan. This will add flavor to the sauce.
4. **Return the Veal:** Return the stuffed breast of veal to the pan, placing it on top of the vegetables.
5. **Cover and Roast:** Cover the Dutch oven or roasting pan tightly with a lid or aluminum foil. Roast in the preheated oven for 3-4 hours, or until the veal is very tender and the internal temperature reaches 160°F (71°C). Use a meat thermometer to check the internal temperature.
6. **Baste Occasionally:** During the last hour of cooking, baste the veal with the pan juices every 20-30 minutes to keep it moist.
7. **Rest Before Carving:** Once the veal is cooked, remove it from the oven and let it rest for at least 15-20 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful dish.

Slow Cooker Method

This method is great for busy cooks, as it requires minimal effort and results in a very tender breast of veal. You won’t get the same browning as with roasting, but the flavor will still be delicious.

**Ingredients:**

* Stuffed breast of veal
* 1 large onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cups chicken or veal broth
* Salt and pepper to taste

**Instructions:**

1. **Sear the Veal (Optional):** While not strictly necessary, searing the veal before placing it in the slow cooker will enhance the flavor. Heat a small amount of oil in a skillet over medium-high heat and sear the veal on all sides until browned.
2. **Place Vegetables in Slow Cooker:** Place the onion, carrots, and celery in the bottom of the slow cooker.
3. **Add Veal:** Place the stuffed breast of veal on top of the vegetables.
4. **Pour in Broth:** Pour the chicken or veal broth over the veal.
5. **Cook on Low:** Cover the slow cooker and cook on low for 6-8 hours, or until the veal is very tender and easily pierced with a fork.
6. **Rest Before Carving:** Once the veal is cooked, remove it from the slow cooker and let it rest for at least 15-20 minutes before carving.

Creating a Delicious Sauce

The pan juices from roasting the breast of veal can be transformed into a delicious sauce to serve alongside the dish.

**Instructions:**

1. **Strain the Pan Juices:** After removing the veal from the roasting pan, strain the pan juices through a fine-mesh sieve into a saucepan.
2. **Skim the Fat:** Skim off any excess fat from the surface of the pan juices.
3. **Reduce the Sauce:** Bring the pan juices to a simmer over medium heat and cook until reduced by about half, or until the sauce has thickened to your desired consistency. This will concentrate the flavors.
4. **Adjust Seasonings:** Taste the sauce and adjust the seasonings as needed. You may want to add a splash of red wine vinegar for acidity or a pat of butter for richness.
5. **Serve:** Serve the sauce alongside the carved breast of veal.

Carving and Serving

Carving the stuffed breast of veal can be a bit tricky, but with a sharp knife and a little patience, you can achieve beautiful slices.

1. **Remove the Twine:** Carefully remove the kitchen twine from the breast of veal.
2. **Slice Against the Grain:** Using a sharp carving knife, slice the breast of veal against the grain into 1/2-inch thick slices. This will help to ensure that the meat is tender.
3. **Arrange on a Platter:** Arrange the slices of stuffed breast of veal on a platter and drizzle with the sauce.
4. **Serve with Sides:** Serve the stuffed breast of veal with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a simple salad.

Tips for Success

* **Don’t be Afraid to Experiment:** Feel free to experiment with different stuffings and seasonings to create a dish that is truly your own.
* **Use a Meat Thermometer:** A meat thermometer is essential for ensuring that the breast of veal is cooked to a safe and delicious temperature.
* **Let it Rest:** Allowing the veal to rest before carving is crucial for achieving a tender and flavorful result.
* **Make Ahead:** The stuffing can be made a day ahead of time. You can also stuff the breast of veal the day before and store it in the refrigerator until ready to cook. However, for food safety reasons, it is best not to stuff the veal more than 24 hours in advance.
* **Don’t Rush the Cooking Process:** Stuffed breast of veal is a dish that benefits from slow and gentle cooking. Be patient and allow the meat to cook until it is very tender.

Variations and Adaptations

* **Different Meats:** While this recipe focuses on veal, you can adapt it to other meats, such as pork or lamb. Adjust the cooking time accordingly.
* **Gluten-Free Stuffing:** Use gluten-free bread or other gluten-free ingredients to create a gluten-free stuffing.
* **Vegetarian Stuffing:** Create a vegetarian stuffing using vegetables, grains, and legumes.
* **Spiced Variations:** Add spices like cinnamon, nutmeg, or cloves to the stuffing for a more festive flavor.

Serving Suggestions

Stuffed breast of veal is a versatile dish that can be served with a variety of side dishes.

* **Roasted Vegetables:** Roasted root vegetables, such as carrots, parsnips, and potatoes, are a classic accompaniment.
* **Mashed Potatoes:** Creamy mashed potatoes are always a crowd-pleaser.
* **Green Beans:** Sautéed or steamed green beans add a touch of freshness.
* **Asparagus:** Roasted or grilled asparagus is a delicious and elegant side dish.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the veal.
* **Wine Pairing:** A medium-bodied red wine, such as Pinot Noir or Chianti, pairs well with stuffed breast of veal.

Storage and Reheating

* **Storage:** Leftover stuffed breast of veal can be stored in the refrigerator for up to 3 days.
* **Reheating:** Reheat the veal in a preheated oven at 325°F (160°C) until warmed through. You can also reheat it in the microwave, but be careful not to overcook it.

Conclusion

Stuffed breast of veal is a truly special dish that is sure to impress your guests. While it requires some time and effort, the resulting tender, flavorful meat and savory stuffing are well worth the investment. With this comprehensive guide and these simple tips, you’ll be able to create a culinary masterpiece that will be remembered for years to come. So, gather your ingredients, put on your apron, and get ready to embark on a delicious culinary adventure! Enjoy!