Breast Of Veal With Potato And Spinach Stuffing Recipe

• 3 3/4 lb Russet potatoes, peeled, cut into 1" pcs
• 1/4 c. Vegetable oil, (12 ounce)
• 4 c. Onions, minced
• 1 lb Grnd veal
• 6 ounce Fresh spinach leaves, (about 6 c. packed), minced
• 1/2 c. Matzo meal
• 2 lrg Large eggs, beaten to blend
• 11 1/2 lb Whole breast of veal with pocket, for stuffing
• 4 x Shallots, minced
• 2 stalk celery, minced
• 1 x Carrot, minced

1. For Stuffing: Cook potatoes in large pot of boiling salted water till tender, about 20 min.
2. Drain; return potatoes to same pot and mash.
3. Heat oil in heavy large skillet over high heat.
4. Add in onions and saute/fry till beginning to brown, about 10 min.
5. Add in grnd veal and saute/fry till no longer pink, breaking up meat with back of spoon, about 5 min.
6. Add in spinach and saute/fry till wilted, about 2 min.
7. Add in veal mix to potatoes and blend well.
8. Fold in matzo meal.
9. Season stuffing to taste with salt and pepper.
10. (Can be prepared 1 day ahead.
11. Cover and chill.)
12. Mix Large eggs into stuffing.
13. For Veal: Preheat oven to 375 .
14. Season veal pocket with salt and pepper.
15. Spread 5 c. of stuffing in pocket.
16. Close pocket with small metal skewers or possibly toothpicks.
17. Sprinkle outside of veal with salt and pepper.
18. Place veal in large roasting pan, bone side down.
19. Sprinkle shallots, celery and carrot around veal; add in tomato paste.
20. Cover pan with heavy-duty foil.
21. Spoon remaining stuffing into oiled baking dish.
22. Cover dish with foil; chill.
23. Roast veal 3 hrs.
24. Uncover veal.
25. Place covered dish of stuffing in oven.
26. Cook stuffing till warm and continue to roast veal till top is well browned and veal is very tender, about 45 min.
27. Transfer veal to large platter.
28. Let stand 15 min.
29. Pour pan juices into large measuring c.. Spoon off fat.
30. Puree pan juices and vegetables in processor till almost smooth; season with salt and pepper.
31. Transfer gravy to dish.
32. Slice veal.
33. Serve with gravy and extra stuffing.
34. NOTE: Ask the butcher to cut a large pocket in the veal to hold the stuffing.
35. For a veal breast this size, use a deep roasting pan which's at least 18 by 12 inches.
36. The Shapiros serve this with a kosher Merlot.

potatoes, vegetable oil, onions, veal, fresh spinach leaves, matzo meal, eggs, veal, shallots, stalk celery, carrot

Taken from cookeatshare.com/recipes/breast-of-veal-with-potato-and-spinach-stuffing-92102 (may not work)