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Veal Breast with Farfel Stuffing

Total Time

Prep: 30 min. Bake: 1-3/4 hours + standing

Makes

8-10 servings

I prepare this entree often for Passover Seder. It bakes up golden brown and tastes terrific. —Sala Simonds, Lancaster, California

Ingredients

  • 2 celery ribs, chopped
  • 1/4 cup chopped onion
  • 1/4 cup rendered chicken fat or canola oil
  • 4 cups matzo farfel
  • 1/4 cup minced fresh parsley
  • 1 egg, lightly beaten
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 bone-in veal breast with pocket (8 pounds)
  • Olive oil

Directions

  1. In a large skillet, saute celery and onion in chicken fat until tender. Add farfel; cook and stir over medium heat until lightly browned. Stir in the parsley.
  2. Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture. Cook over low heat until liquid is absorbed, stirring occasionally.
  3. Just before baking, evenly stuff the farfel mixture into the veal breast pocket; close and tie several times with kitchen string. Place in a greased shallow roasting pan. Brush veal with oil.
  4. Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160° for veal and 165° for stuffing, basting occasionally. Let stand for 10 minutes before slicing.

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