Farfel Stuffing for Veal Breast/Turkey

[Gifted Gourmet]

Farfel Stuffing for Veal Breast/Turkey

Serves 8 as Main Dish.

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Oil and/or schmaltz (2-4 Tbsps)

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Vegetables: celery, onion, mushrooms,red, yellow,green bell peppers

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Rubashkin kosher Polish sausage, chopped up roughly

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Farfel 3-4 cups or more, depending on the veal breast size

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2-3 eggs, beaten

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2 C chicken broth or water (chicken broth gives a deeper, richer flavor)

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salt, pepper, paprika, sage, thyme, chopped parsley

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Veal breast

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Saute all vegetables and chopped sausages in oil/schmaltz til tender and golden(ish)

Soak farfel in the hot broth

Add beaten eggs to wet farfel, then add seasonings,and the veg/sausage mixture

Stuff into veal breast, sew the opening closed but don’t pack too tightly since it will swell when cooked ... (remaining stuffing can be baked in a small oiled pan and served with the cut up roasted veal breast later on)

Roast the breast and slice .. the vegetable colors, the sausage pieces, and the pale gold farfel will look lovely when sliced and plated!

Keywords: Jewish, Dinner, Kosher, Passover, Veal, Main Dish

( RG1675 )