Veal Breast With Farfel Stuffing

• 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

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 350u0b0 for 1-3/4 to 2 hours or until a thermometer reads 160u0b0 for veal and 165u0b0 for stuffing, basting occasionally. Let stand for 10 minutes before slicing.

celery, onion, chicken, matzo farfel, fresh parsley, egg, chicken broth, salt, sage, paprika, pepper, pocket, olive oil

Taken from www.tasteofhome.com/recipes/veal-breast-with-farfel-stuffing/ (may not work)