Recipe #3649
Pistachios and Veal Stuffing
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
10 to 12
servings
servings
| Category: | Marinades and sauces |
| Subcategory: | Stuffings |
| Source: | Metro |
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Recipe ingredients
- 3 onions, minced
- 1 Tbsp. (15 mL) fresh ginger, grated
- 3 rashers of bacon, cut in pieces
- 1/2 lb. (225 g) lean ground veal
- 2 cups (500 mL) crusted bread, cut in small pieces
- 1 egg*, beaten
- 1/3 cup (80 mL) fresh parsley, chopped
- 3 Tbsp. (45 mL) fresh oregano, chopped
- 1/2 cup (125 mL) pistachios, shelled
- Salt and pepper to taste
Preparation
In a casserole, brown the onion and ginger in a butter-oil mixture for about 2 minutes.
Add the bacon and let sear about 4 minutes.
Add the veal and cook until it loses its pink tinge.
Add the egg and the parsley and stir while cooking about 2 to 3 minutes.
Remove from heat and add pistachios, salt and pepper. Let cool completely and store in the refrigerator until it is time to stuff the poultry.
Suggestion
Rather than stuff the poultry, you might reheat the stuffing in a baking dish. The internal temperature of the stuffing must reach at least 165°F (74°C).* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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