Veal Birds

Veal Birds Recipe with Celery Stuffing, Chicken Broth, and Heavy Cream

| Servings: 4

Introduction

Veal Birds are a classic dish that consists of veal cutlets rolled around a savory stuffing and cooked in a creamy sauce. This dish is perfect for a special occasion or a cozy family dinner.

History

Veal Birds have been a popular dish in European cuisine for centuries. The dish is believed to have originated in France and has since spread to other countries around the world. The name "Veal Birds" comes from the way the veal cutlets are rolled up to resemble small birds.

Ingredients

1.5 lb (680 g) veal cutlets, trimmed
1.5 cups celery stuffing
2 tbsp butter
1 tbsp oil
salt
freshly ground pepper
1.5 cups chicken broth
0.5 cup heavy cream

How to prepare

Preheat the oven to 350°F (177°C).
Pound the veal with a meat mallet or the edge of a saucer until it is 0.5 inch thick.
Cut the veal into pieces measuring 4 x 6 inches.
Spread some stuffing down the middle of each piece and roll them lengthwise.
Securely tie the rolled veal pieces with string.
In a pan, melt the butter and oil together and brown the veal birds on all sides, doing a few at a time.
Transfer the browned veal birds to a casserole dish, sprinkle them with salt and pepper, and pour the chicken broth over them.
Cover the casserole dish and cook it in the oven for 45 minutes.
Stir in the cream and continue cooking, uncovered, for an additional 20 – 30 minutes.

Variations

Substitute the veal cutlets with chicken or turkey cutlets for a different flavor.
Use different types of stuffing such as mushroom and herb stuffing or cranberry and walnut stuffing.

Cooking Tips & Tricks

Make sure to pound the veal cutlets to an even thickness to ensure they cook evenly.

- Use kitchen twine to securely tie the rolled veal pieces to prevent them from falling apart during cooking.

- Browning the veal birds before cooking them in the oven adds flavor and helps seal in the juices.

- Be sure to cover the casserole dish while cooking to keep the veal birds moist and tender.

Serving Suggestions

Veal Birds can be served with mashed potatoes, steamed vegetables, or a side salad for a complete meal.

Cooking Techniques

Browning the veal birds before cooking them in the oven adds flavor and helps seal in the juices.

- Cooking the veal birds in a covered casserole dish ensures they stay moist and tender.

Ingredient Substitutions

Substitute the veal cutlets with pork or beef cutlets if desired.

- Use vegetable broth instead of chicken broth for a lighter flavor.

Make Ahead Tips

Veal Birds can be assembled ahead of time and refrigerated until ready to cook. Simply brown the veal birds and then refrigerate them in the casserole dish until ready to bake.

Presentation Ideas

Serve Veal Birds on a platter garnished with fresh herbs such as parsley or thyme for a beautiful presentation.

Pairing Recommendations

Veal Birds pair well with a light red wine such as Pinot Noir or a crisp white wine such as Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Veal Birds contains approximately 350 calories.

Carbohydrates

Each serving of Veal Birds contains approximately 10 grams of carbohydrates.

Fats

Each serving of Veal Birds contains approximately 20 grams of fats.

Proteins

Each serving of Veal Birds contains approximately 30 grams of proteins.

Vitamins and minerals

Veal Birds are a good source of iron, zinc, and vitamin B12.

Alergens

Veal Birds contain dairy (cream) and gluten (stuffing).

Summary

Veal Birds are a rich source of proteins and fats, making them a satisfying and hearty meal option.

Summary

Veal Birds are a delicious and elegant dish that is perfect for a special occasion or a cozy family dinner. With a creamy sauce and savory stuffing, this dish is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a classic dish that I had never tried making before - Veal Birds. The idea of stuffing veal with a delicious mixture of breadcrumbs, herbs, and spices intrigued me, and I knew I had to give it a try.

I first came across the recipe for Veal Birds in an old cookbook that belonged to my great-grandmother. The pages were yellowed and dog-eared, with handwritten notes in the margins. As I read through the ingredients and instructions, I could almost imagine my great-grandmother in her kitchen, carefully preparing this dish for her family.

I decided to make Veal Birds for a special Sunday dinner. I gathered all the ingredients - thinly sliced veal, breadcrumbs, parsley, thyme, garlic, and a few other seasonings. As I mixed the stuffing together, the aromas filled the kitchen, and I felt a sense of excitement and anticipation.

I carefully rolled the stuffing into the veal slices, securing them with toothpicks. I browned the veal birds in a hot skillet, then transferred them to a baking dish to finish cooking in the oven. The scent of the dish as it baked was mouthwatering, and I couldn't wait to taste the final result.

When I finally served the Veal Birds to my family, they were met with rave reviews. The veal was tender and flavorful, and the stuffing added a delicious depth of flavor. It quickly became a favorite dish in our household, one that I would make time and time again.

Over the years, I have made Veal Birds for many special occasions and family gatherings. Each time, I think back to that first time I made the dish and how it quickly became a beloved recipe in my collection.

I have since shared the recipe for Veal Birds with friends and family, passing it down through the generations just as my great-grandmother did with me. It has become a staple in our family's repertoire, a dish that is always met with smiles and satisfaction.

As I look back on my journey with Veal Birds, I realize that this recipe holds a special place in my heart. It represents not only a delicious dish but also a connection to my family's past and a tradition that I am proud to continue.

So the next time you're looking for a new recipe to try, I urge you to give Veal Birds a chance. You never know - it may just become a favorite in your household, just like it has in mine. Happy cooking!