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Ponsette (Stuffed Breast of Veal) Recipe

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This recipe for Ponsette (Stuffed Breast of Veal), by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard N. Calabro (Lena's Son)
Added: Monday, September 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 lb. veal breast
1 c. Carolina rice
1 sm. onion, chopped
1 clove of garlic
3 tbsp. Extra Virgin Olive Oil
1/2 tsp. poultry seasoning
2 tbsp. minced parsley
1/3 c. seedless raisins

Directions:
Directions:
Wipe veal breast with moist towel. Boil 3 cups water, add rice, simmer 25 to 30 minutes. Remove from heat, drain and cool. Saute onion and garlic in oil. In bowl combine rice, onion, seasoning, parsley and raisins; mix well.

Fill pocket with stuffing and close with skewer or toothpicks. Place breast rib side down in shallow pan. Brush with oil. Bake at 300 degrees for 2 1/2 to 3 hours, basting occasionally. Do not cover.

 

 

 

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