Stuffed Breast of Veal with Parsley and Onions

Name: Stuffed Breast of Veal with Parsley and Onions
Yield: 6 to 8 servings
Ingredients: 1/2 baguette, soaked in warm water and squeezed to remove as much water as possible, and cut into little pieces; 3 cloves garlic, minced; 1 bunch of fresh parsley, finely chopped; 3 large onions, peeled and finely diced; 2 large eggs; Salt and freshly ground pepper to taste; 3 pounds veal breast, without the bone, with a pocket cut into the meat; 3 tablespoons vegetable oil, or enough to coat the bottom of the casserole; 2 or 3 carrots, peeled and cut into rounds; 1 or 2 tomatoes, peeled and diced; 1 teaspoon powdered ginger

December 9, 2011

This Veal dish is a big favorite of butcher Jacques Geismar’s Jewish clientele. You can substitute matzo for the bread at Passover, and, if you like, add raisins and apples to the stuffing. This dish is popular for the Sabbath or the high holidays in France, the way brisket or stuffed turkey is in America. Try the stuffing for your next turkey.

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