Stuffed Veal Breast

• 2 cups diced (1/4 inch) marbled rye bread or a combination of rye and pumpernickel bread
• 1/2 cup diced (1/4 inch) celery
• 1/2 cup finely chopped onion
• 1 large garlic clove, chopped
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 1/2 pound chicken livers, trimmed
• 2 large eggs
• 1/4 cup whole milk
• 1 tablespoon finely chopped fresh dill
• 1 (3 1/2-pound) piece boneless first- or brisket-cut veal breast (1 1/2 inches thick)
• 2 bacon slices
• 2 tablespoons olive oil
• 1 cup chicken stock or low-sodium broth
• Special equipment: an instant-read thermometer

1. Put oven rack in middle position and preheat oven to 350F.
2. Toast bread cubes on baking sheet until dry and beginning to brown on edges, about 15 minutes.
3. (Leave oven on.)
4. Cook celery, onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes.
5. Transfer to a small bowl.
6. Heat remaining 2 tablespoons butter in cleaned skillet over high heat until foam subsides, then saute livers with 1/4 teaspoon salt and 1/8 teaspoon pepper until edges are browned but livers are still pink inside, about 3 minutes.
7. Transfer to a cutting board and cool completely, then cut livers into 1/4-inch dice.
8. Whisk together eggs and milk in a large bowl, then stir in bread, vegetable mixture, livers, dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
9. Let stand at room temperature until bread has absorbed liquid, about 10 minutes.
10. Trim as much excess fat as possible from veal, then lay meat on a work surface.
11. Beginning at center of thickest edge of veal breast, insert a large knife horizontally into center of veal and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides.
12. Open pocket and sprinkle inside with 1/4 teaspoon salt and 1/8 teaspoon pepper.
13. Fill pocket with stuffing and cover opening with bacon slices.
14. Rub outside of veal with oil and sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
15. Transfer veal to a small roasting pan.
16. Add stock to pan, then cover pan tightly with foil and roast veal 1 1/2 hours.
17. Remove foil and baste veal with stock, then roast, uncovered, until well browned and thermometer inserted diagonally 2 inches into stuffing registers 190F, about 1 hour more.
18. Transfer veal to a platter and let stand, loosely covered with foil, 20 minutes before slicing.
19. Serve warm or at room temperature.

marbled rye bread, celery, onion, garlic, salt, black pepper, butter, chicken livers, eggs, milk, fresh dill, veal breast, bacon, olive oil, chicken, thermometer

Taken from www.epicurious.com/recipes/food/views/stuffed-veal-breast-109322 (may not work)