Veal Breast with Wild Mushroom Rice Stuffing
Recipe Description
Makes 8 to 10 servings.Ingredients
- 3 pounds boned veal breast, sliced flat for stuffing
- 2 teaspoons thyme, divided
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground white pepper
- 1 cup chopped onion, divided
- ½ cup chopped fresh wild mushrooms
- 1 tablespoon butter or margarine
- 2 cups cooked rice
- 1 cup (4 ounces) shredded mozzarella cheese
- 1 tablespoon snipped fresh basil leaves
- ¼ teaspoon ground black pepper
- 1 egg, beaten
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 bay leaf
- ¼ teaspoon pepper|black peppercorns
- 2 cups dry white wine
- Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper.
- Cook ½ cup onion and mushrooms in butter in large skillet over medium-high heat; combine with rice, cheese, basil, black pepper, remaining 1 teaspoon thyme and egg.
- Spread rice mixture evenly on veal breast. Roll veal; tie with string at 1-inch intervals.
- Combine celery, carrots, remaining ½ cup onion, bay leaf, peppercorns and wine in large roasting pan; place veal in pan.
- Bake at 350 °F for 1½ hours, or until internal temperature reaches 160 °F. Remove bay leaf.
- Pan juices may be thickened to serve with veal.
This article uses material from the "Veal Breast with Wild Mushroom Rice Stuffing" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
