Directions:
- 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.
- Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture. Cook over low heat until liquid is absorbed, stirring occasionally.
- 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.
- Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160° for veal and 165° for stuffing, basting occasionally. Let stand for 10 minutes before slicing. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2644.52 Kcal (11072 kJ) | ||
| Calories from fat | 2227.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 247.47g | 381% | |
|---|---|---|---|
| Cholesterol | 456.28mg | 152% | |
| Sodium | 642.49mg | 27% | |
| Potassium | 919.72mg | 20% | |
| Total Carbs | 43.35g | 14% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 8.63g | 35% | |
| Protein | 49.85g | 100% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 2.3mg | 13% | |
| Calcium | 64.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 414.87 Kcal (1737 kJ) | ||
| Calories from fat | 349.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.82g | 381% | |
|---|---|---|---|
| Cholesterol | 71.58mg | 152% | |
| Sodium | 100.79mg | 27% | |
| Potassium | 144.28mg | 20% | |
| Total Carbs | 6.8g | 14% | |
| Sugars | 0.09g | 2% | |
| Dietary Fiber | 1.35g | 35% | |
| Protein | 7.82g | 100% | |
| Vitamin C | 0.8mg | 9% | |
| Iron | 0.4mg | 13% | |
| Calcium | 10.2mg | 6% | |
* 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.
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