![\"Veal](\"\/images\/blog\/2011\/156.jpg\")
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A savoury spiral of succulent veal and bread stuffing makes a deeply flavourful winter meal and an elegant dinner table centerpiece.<\/p>\n
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Ingredients<\/p>\n
| 2 tbsp<\/td>\n | butter<\/td>\n | 30 ml<\/td>\n<\/tr>\n |
| 3<\/td>\n | stalks celery, chopped<\/td>\n | 3<\/td>\n<\/tr>\n |
| 1<\/td>\n | onion, chopped<\/td>\n | 1<\/td>\n<\/tr>\n |
| 1 tbsp<\/td>\n | dried sage<\/td>\n | 15 ml<\/td>\n<\/tr>\n |
| 1\/2 tsp<\/td>\n | celery seeds<\/td>\n | 2 ml<\/td>\n<\/tr>\n |
| 1\/4 tsp<\/td>\n | each salt and pepper<\/td>\n | 1 ml<\/td>\n<\/tr>\n |
| 2<\/td>\n | apples, diced (unpeeled)<\/td>\n | 2<\/td>\n<\/tr>\n |
| 8 cups<\/td>\n | cubed day-old bread<\/td>\n | 2 L<\/td>\n<\/tr>\n |
| 3\/4 cup<\/td>\n | dried cranberries<\/td>\n | 175 ml<\/td>\n<\/tr>\n |
| 5 lb<\/td>\n | boneless veal breast<\/a>, trimmed<\/td>\n | 2.5 kg<\/td>\n<\/tr>\n |
| 1-1\/2 cups<\/td>\n | approx. chicken stock<\/td>\n | 375 ml<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/p>\n Preparation<\/p>\n In large skillet, melt butter over medium heat; cook celery, onion, sage, celery seeds and salt and pepper, stirring, for about 8 minutes or until very soft. Stir in apples; cook for 1 minute. Transfer to bowl; let cool. Add bread and cranberries and toss to combine.<\/p>\n Lay veal breast on work surface, fat side-down; sprinkle with salt and pepper. Spread stuffing over veal, pressing firmly and leaving about 2 inches (5 cm) at wide end bare. Starting at narrow end, tightly roll up roast jelly-roll style. Tie with kitchen string.<\/p>\n Press any stuffing that falls out back into roast; sprinkle outside of roast with salt and pepper. Place in roasting pan and pour in 1 cup (250 mL) of the stock. Cover with foil and roast in 375F (190C) oven for 30 minutes.<\/p>\n Reduce heat to 325F (160C) and roast for about 2-1\/2 hours longer or until fork tender, adding more stock as necessary to keep liquid in bottom of pan and basting roast occasionally. Transfer to cutting board and tent with foil.<\/p>\n Let stand for 15 minutes before slicing. Make gravy with pan juices if desired.<\/p>\n Makes 10 to 12 servings<\/p>\n Helpful Tip: Have your butcher trim and roll the meat when you purchase it to make stuffing and rolling easier.<\/p>\n <\/p>\n White Wine Pairings<\/p>\n 2008 Tawse Winery Inc. Chardonnay Sketches Of Niagara, V.Q.A., Niagara Peninsula, Ontario: Love this style of Chard! Rich, full-bodied but not heavy. Infused with gorgeous hazelnut and toast almond with green apple and peach notes. Truly one of our best Canadian producers. Product #:\u00a089037\u00a0 $19.95\u00a0 Score: 92\/100.<\/p>\n 2007 Chateau St. Jean Chardonnay Belle Terre Vineyard, Alexander Valley, Sonoma County, California: Rich, buttery and full-bodied with delightful aromas of toasted almond, green apples and a lime-infused finish. Yum! Expertly made with terrific balance and length. Smoky like a comforting campfire and all the stories to boot. Loaded with green apples, hazelnut and some spice. Product # 987131\u00a0 $34.95\u00a0 Score: 92\/100. 2007 Jackson-Triggs Merlot Delaine Vineyard, Niagara-On-The-Lake, Canada: Gloriously plush and supple with aromas of black plum, dark spices and black cherry. Velvet texture and the promise of happiness. Works for dinner parties and more casual gatherings. Drink: 2010-2015.\u00a0 Product #:\u00a0989285\u00a0 $26.95\u00a0 Score: 89\/100.<\/p>\n 2008 Grant Burge Shiraz Miamba, Barossa, South Australia: Lovely rich and round with dark plums that cushion new heights and depths of pleasure. An excellent robust red for meat dishes.\u00a0 Product #:\u00a0725127\u00a0\u00a0 $20.95\u00a0 Score: 90\/100.<\/p>\n |