STUFFED VEAL ROAST RECIPES

Steps:

• Preheat the oven to 400°F
• For the Stuffing: heat the oil in a large saucepan or skillet
• Add the garlic, spinach, salt, and pepper, and cook for 1 minute to soften the garlic and wilt the spinach
• Transfer to a bowl and let cool to room temperature
• Reserve the cheese and bread and continue with the recipe
• Lay the chicken skin-side down on the work surface and sprinkle with the salt and pepper
• Spread the cool rice or spinach mixture evenly over the chicken
• If using the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach
• Roll the chicken up, tie with kitchen twine, and place in roasting pan
• Roast the ballottine for 1 hour
• Lift it from the pan and place it on a platter
• For the Sauce: Skim off and discard most of the fat from the drippings in the pan
• Add the water and wine to the drippings to deglaze the pan and heat over medium heat, stirring to loosen and melt the solidified juices
• Strain the juices into a saucepan
• Add the celery, onion, and carrot and bring to a boil over high heat
• Cover, reduce the heat to low, and boil gently for 5 minutes
• Stir in the dissolved potato starch and soy sauce and bring the mixture back to a boil, stirring, to thicken it
• Remove from the heat
• Transfer the ballottine to a cutting board and remove the twine
• Cut half of it into 4 or 5 slices, each about 1 inch thick
• Return the uncut half of the ballottine to the serving platter and arrange the cut slices in front of it
• Pour the sauce over and around the ballottine, garnish with the parsley, and serve
• Cut additional slices of ballottine as needed at the table

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil.
• For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside. 
• For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.  
• Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed. 
• For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf. 
• Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes. 
• While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm. 
• Slice and serve the meatloaf with butter, black pepper and the peas.