Ingredients
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¼ cup vegetable oil
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1 cup sliced mushrooms
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1 cup grated carrot
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1 cup chopped celery
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1 cup chopped onion
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2 cloves garlic, minced
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¼ cup chopped fresh parsley
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2 eggs
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½ cup water, or as needed
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salt and pepper to taste
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8 cups cubed white bread
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5 pounds veal breast
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1 teaspoon paprika
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½ teaspoon onion powder
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¾ teaspoon garlic powder
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salt and pepper to taste
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
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Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
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Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.
Nutrition Facts (per serving)
| 261 | Calories |
| 12g | Fat |
| 15g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 261 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 3g | 17% |
| Cholesterol 102mg | 34% |
| Sodium 231mg | 10% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 23g | 46% |
| Vitamin C 3mg | 4% |
| Calcium 57mg | 4% |
| Iron 2mg | 10% |
| Potassium 312mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
