Stuffed Veal Breast

Ingredients

• 2 slices bacon 
• 0.8 teaspoon pepper black
• 0.5 cup celery diced ()
• 0.5 pound chicken livers trimmed
• 2 large eggs 
• 1 tablespoon optional: dill fresh finely chopped
• 1 large garlic clove chopped
• 1 cup chicken stock low-sodium
• 2 tablespoons olive oil 
• 0.5 cup onion finely chopped
• 2 cups cocktail rye bread diced ()
• 1.5 teaspoons salt 
• 0.3 cup butter unsalted
• 3.5 pound ground veal boneless thick ()
• 0.3 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Toast bread cubes on baking sheet until dry and beginning to brown on edges, about 15 minutes. (Leave oven on.)
3. Cook celery, onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes.
4. Transfer to a small bowl.
5. Heat remaining 2 tablespoons butter in cleaned skillet over high heat until foam subsides, then sauté livers with 1/4 teaspoon salt and 1/8 teaspoon pepper until edges are browned but livers are still pink inside, about 3 minutes.
6. Transfer to a cutting board and cool completely, then cut livers into 1/4-inch dice.
7. Whisk together eggs and milk in a large bowl, then stir in bread, vegetable mixture, livers, dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
8. Let stand at room temperature until bread has absorbed liquid, about 10 minutes.
9. Trim as much excess fat as possible from veal, then lay meat on a work surface. Beginning at center of thickest edge of veal breast, insert a large knife horizontally into center of veal and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides. Open pocket and sprinkle inside with 1/4 teaspoon salt and 1/8 teaspoon pepper. Fill pocket with stuffing and cover opening with bacon slices. Rub outside of veal with oil and sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
10. Transfer veal to a small roasting pan.
11. Add stock to pan, then cover pan tightly with foil and roast veal 1 1/2 hours.
12. Remove foil and baste veal with stock, then roast, uncovered, until well browned and thermometer inserted diagonally 2 inches into stuffing registers 190°F, about 1 hour more.
13. Transfer veal to a platter and let stand, loosely covered with foil, 20 minutes before slicing.
14. Serve warm or at room temperature.