Have your butcher cut a pocket the in the veal breast suitable fro stuffing. If you wish to try this yourself lay the breast flat on a workspace. Insert a knife between the layers of meat at roughly the middle of the breast so that your knife is parallel to the table. There is a natural layer in the middle of the breast that is easily separated and is visible between the layers of meat and thin layer of fat. This is where the pocket is most easily made for stuffing. Take the time to look for it. Leave an opened edge around the veal on three sides about 1 inch wide.
After you have made the pocket begin the turkey stuffing. Quickly chop, in a food processor, the red pepper, onion, carrots and garlic, taking care not to over chop. Add the chopped vegetables to the turkey in a large bowl and combine well with the eggs, milk, cheese and bread crumbs. If the mixture is too stiff pour in a few tablespoons of cold water. Fold in the nuts, season with salt and pepper.
Spread the veal pocket open and begin to stuff the veal, using your hands, as evenly as possible. The stuffing should fill the cavity in as even a layer as possible. After the veal has been stuffed, fold the opening together, tucking in any excess in order to close the opening. The opening may be sealed closed with skewers, toothpicks, sewn closed or tied in a roll.
Heat a large deep stovetop braising pan or casserole over medium heat. Add the olive oil and, when hot, brown the veal well on all sides. After the veal has browned to a dark and rich color, add the wine and bring it to a boil. Reduce the heat to a simmer, place a lid on the pan and cook the veal slowly and gently for 2 to 2 1/2 hours. If the pan dries out and the veal begins to stick add a few ounces of water to keep the pan moist.
After the veal has cooked, allow to rest for 15 minutes and serve. The veal and turkey loaf may be served either hot with crisp onions or cold with a vinaigrette.
Copyright Michael Lomonaco 1997
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