My Mother's Cooking - Stuffed Veal Breast with Pork Spareribs
Stuffed Veal Breast with Pork Spareribs
- Old Fashioned Stuffing Recipe - Allrecipes.com
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
- Stuffing Recipes
Discover these tasty and easy to prepare stuffing recipes and meal ideas from the experts at FoodNetwork.com.
Stuffed Veal breast with Pork Spare Ribs
Stuffed Veal Breast with Pork Spareribs
Are you tired of always serving turkey or ham for the holidays? Would you like to try something a little different?
Not very often, but on special occasions, my mother would stuff a veal breast and then roast it covered with a rack of pork spareribs. The stuffing kept the veal breast moist and tender and the spareribs self-basted the veal so that it didn’t dry out.
The combination of the two meats roasting together made a superb gravy and the contrast between the tender lean veal and the crisp fatty pork ribs is something that I will always remember. My mother used a pretty traditional turkey stuffing but you can use any type that you like.
You will need to contact your butcher well in advance so that he can order a veal breast and cut a pocket into it. The size of the roast is more or less limited by the size of your roasting pan and the number of people that you will be serving. The rack of spareribs should be large enough to completely cover the veal, but small enough to fit in your roasting pan. It seems to me that 8-12 large servings is not unreasonable.
This meal would work just fine for a family Christmas or Thanksgiving Dinner. The ideal accompaniment for this meal would be bread or potato dumplings, but for Thanksgiving or Christmas I would recommend serving it with mashed potatoes, creamed cucumbers with onions and homemade cranberry sauce. Don’t forget to make gravy out of the pan drippings. You won’t be disappointed.
300 F / 350 F
Meat Roast Ingredients:
3-5 Lb. Veal Breast with a pocket cut into it (check your pan size)
2-3 Lb. Lean Rack of Pork Spareribs
4 Medium Onions peeled and sliced ¼ inch thick
1 Tablespoon Dry Thyme
1 Tablespoon Salt
1 Teaspoon Black Pepper
1 Large Onion peeled and chopped
2 Apples cored and chopped
3 Ribs of Celery trimmed and chopped
2 Garlic Cloves finely chopped
1 Tablespoon Parsley Flakes (or fresh if you prefer)
2 Eggs lightly beaten
1 Quart of Dry Bread Cubes
½ Cup Chicken Broth or Water
2 Oz. of Butter
1 Tablespoon of Rubbed Sage or Poultry Seasoning
2 Teaspoons Salt
½ Teaspoon Ground Black Pepper
Prepare the stuffing first and let it cool down a little before using it.
- Melt the butter in a large skillet and sweat the chopped onions, apples, celery, garlic, parsley and the salt and pepper.
- Remove the pan from the heat, add the sage and bread cubes and mix thoroughly with the chicken broth.
- Finally, after it cools down a little, work in the beaten eggs with your bare hands.
- Salt and pepper the veal breast and the spareribs on all sides and rub the thyme into the outer surface of the veal.
- Spread the onion slices evenly over the bottom of a large covered roasting pan.
- Stuff the breast of veal evenly and tie it with string in about three places.
- Place the breast of veal on top of the onions and the spareribs on top of the veal with the fat side up.
- Roast covered at 300 F for about two hours until the spareribs are fork tender.
- If the spareribs are not browned enough, uncover the pan and cook an additional 30 minutes at 350 F.
- Remove the spareribs and the veal breast to separate platters while you make the gravy.
- De-glaze the roasting pan with four cups of water.
- Make a roux in a saucepan with ¼ cup of butter and ¼ cup of flour and gradually add in the pan drippings while stirring constantly.
- Separate the ribs into strips and slice the veal breast crosswise into strips of about the same thickness.
How to Stuff a Veal Breast
Braised Stuffed Breast of Veal
Herbed Bread Stuffing with Sausage
Stuffed Veal Breast
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