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Stuffed Veal Breast with Spinach and Sun-Dried Tomatoes Recipe

Stuffed Veal Breast with Spinach and Sun-Dried Tomatoes Recipe

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Stuffed Veal Breast with Spinach and Sun-Dried Tomatoes

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Ingredients

Count

Nutrition

16603

Calories

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Ingredients:

Serving

1 lb ground veal
2 cups fresh breadcrumbs made from crustless french bread
1 10- oz package frozen chopped spinach, thawed, squeezed dry
1 cup drained oil-packed sun-dried tomatoes, chopped
2 large eggs
3 tbsp chopped fresh marjoram
2 1/2 tbsp minced garlic
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground nutmeg
1 3 1/2- to 3 3/4-lb piece boneless veal breast , butterflied, pounded to 15 x 13-inch rectangle
2 tbsp olive oil
6 cups coarsely chopped onions
3 cups coarsely chopped carrots
2 cups coarsely chopped celery
1 750- ml bottle dry red wine
3 1/2 cups (about) chicken stock
1 14 1/2- to 16-oz can diced tomatoes in juice

Directions:

Mix first 5 ingredients, 1 tablespoon marjoram, 1 tablespoon garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and nutmeg in large bowl to blend.
Preheat oven to 400°F. Place veal breast, pounded side up, on work surface. Sprinkle lightly with salt and pepper. Form ground veal mixture into 8-inch-long, 3 1/2-inch-wide loaf. Place loaf atop breast about 3 inches from 1 long side. Fold short sides of breast over stuffing. Fold long side nearest stuffing over. Roll up, enclosing stuffing. Tie in several places with twine. Fasten each short end with toothpicks. (Can be made 8 hours ahead. Wrap in plastic; chill.)
Sprinkle veal with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over high heat. Add veal; sauté until brown on all sides, about 10 minutes. Transfer to large roasting pan. Add 1 tablespoon oil, onions, carrots and celery to skillet; sauté until golden, about 15 minutes. Transfer vegetables to pan with veal. Add wine, 2 cups stock, tomatoes with juices, 2 tablespoons marjoram and 1 1/2 tablespoons garlic to roasting pan.
Roast veal until very tender, turning and basting with pan juices every 30 minutes and adding stock as needed to keep juices halfway up sides of veal, about 2 hours 30 minutes. Remove from oven. Transfer to platter; let stand 30 minutes. Remove twine. Slice veal. Transfer pan juices and vegetables to saucepan; rewarm. Season with salt and pepper. Spoon juices and vegetables around veal.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	16602.82 Kcal (69513 kJ)
Calories from fat	528.71 Kcal
		% Daily Value*
Total Fat	58.75g	90%
Cholesterol	329.42mg	110%
Sodium	1973.56mg	82%
Potassium	25734.72mg	548%
Total Carbs	589.84g	197%
Sugars	200.44g	802%
Dietary Fiber	8.81g	35%
Protein	75.4g	151%
Vitamin C	52.7mg	88%
Vitamin A	1.1mg	37%
Iron	6.2mg	35%
Calcium	1688mg	169%

Amount Per 100 g
Calories	86.02 Kcal (360 kJ)
Calories from fat	2.74 Kcal
		% Daily Value*
Total Fat	0.3g	90%
Cholesterol	1.71mg	110%
Sodium	10.23mg	82%
Potassium	133.34mg	548%
Total Carbs	3.06g	197%
Sugars	1.04g	802%
Dietary Fiber	0.05g	35%
Protein	0.39g	151%
Vitamin C	0.3mg	88%
Calcium	8.7mg	169%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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