Ingredients

• 0.25 cups vegetable oil
• 1 cup sliced mushrooms
• 1 cup grated carrot
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cloves garlic , minced
• 0.25 cups chopped fresh parsley
• 2 eggs
• 0.5 cups water , or as needed
• salt and pepper to taste
• 8 cups cubed white bread
• 5 pounds veal breast
• 1 teaspoon paprika
• 0.5 teaspoons onion powder
• 0.75 teaspoons garlic powder
• salt and pepper to taste

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
3. 3 Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
4. 4 Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Nutrition per serving