Breast of Veal with Potato and Spinach Stuffing
| Yield: | 12 Servings |
| Categories: |
| STUFFING | ||
| 3 3/4 | lb | Russet potatoes; peeled, cut into 1" pieces |
| 1/4 | c | Vegetable oil; (12 oz) |
| 4 | c | Onions; chopped |
| 1 | lb | Ground veal |
| 6 | oz | Fresh spinach leaves; (about 6 cups packed), chopped |
| 1/2 | c | Matzo meal |
| 2 | lg | Eggs; beaten to blend |
| VEAL | ||
| 11 1/2 | lb | Whole breast of veal with pocket; for stuffing |
| 4 | Shallots; chopped | |
| 2 | Stalks celery; chopped | |
| 1 | Carrot; chopped | |
| 1 | Tb |
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