Name: How to roast stuffed veal breast in the alto-shaam oven
Ingredients: Veal breast; Italian sausage meat; Diced onions; Diced; Golden raisins; Sage leaves; Olive oil; White wine; Kosher salt and fresh pepper

STEPS
INGREDIENTS
Farce Mis en place
Soak bread in milk
Add bread panade to farce
Mix stuffing
Whole veal breast
Trim veal breast and butterfly thick parts
Pound to an even thickness
Spread stuffing evenly on entire breast
Roll
Tie
Tied and seasoned, ready for roasting
Roast in the cook and hold at 250F (120C) probe to 145F (63C) and hold at 158F (70C). Can be held overnight
Finished roast
Untie
Perfectly tender and rose
 Veal breast
 Italian sausage meat
 Diced onions
 Diced
 Golden raisins
 Sage leaves
 Olive oil
 White wine
 Kosher salt and fresh pepper

How to roast stuffed veal breast in the alto-shaam oven

Stuffed Veal Breast