Yield: 12 Servings
|3¾ pounds||Russet potatoes; peeled, cut into 1" pieces|
|¼ cup||Vegetable oil; (12 oz)|
|4 cups||Onions; chopped|
|1 pounds||Ground veal|
|6 ounces||Fresh spinach leaves; (about 6 cups packed), chopped|
|½ cup||Matzo meal|
|2 larges||Eggs; beaten to blend|
|11½ pounds||Whole breast of veal with pocket; for stuffing|
|2||Stalks celery; chopped|
For Stuffing: Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot and mash.
Heat oil in heavy large skillet over high heat. Add onions and saute until beginning to brown, about 10 minutes. Add ground veal and saute until no longer pink, breaking up meat with back of spoon, about 5 minutes. Add spinach and saute until wilted, about 2 minutes. Add veal mixture to potatoes and blend well. Mix in matzo meal. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
For Veal: Preheat oven to 375ø. Season veal pocket with salt and pepper.
Spread 5 cups of stuffing in pocket. Close pocket with small metal skewers or toothpicks. Sprinkle outside of veal with salt and pepper. Place veal in large roasting pan, bone side down. Sprinkle shallots, celery and carrot around veal; add tomato paste. Cover pan with heavy-duty foil. Spoon remaining stuffing into oiled baking dish. Cover dish with foil; chill.
Roast veal 3 hours. Uncover veal. Place covered dish of stuffing in oven.
Cook stuffing until hot and continue to roast veal until top is well browned and veal is very tender, about 45 minutes. Transfer veal to large platter. Let stand 15 minutes.
Pour pan juices into large measuring cup. Spoon off fat. Puree pan juices and vegetables in processor until almost smooth; season with salt and pepper. Transfer gravy to dish. Slice veal. Serve with gravy and extra stuffing.
NOTE: Ask the butcher to cut a large pocket in the veal to hold the stuffing. For a veal breast this size, use a deep roasting pan that's at least 18 by 12 inches. The Shapiros serve this with a kosher Merlot.
Typed and Busted by Carriej999@... 4/98 Recipe by: Patti Shapiro, Kansas City Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 6, 1998