Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Pistachios and Veal Stuffing https://www.metro.ca/userfiles/image/recipes/Farce-pistaches-veau-3649.jpg PT20M PT20M PT40M
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.
10
3 2 4 3
3 onion, 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 eggs, 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
Pistachios and Veal Stuffing

Pistachios and Veal Stuffing

Rate this recipe
2 Votes
  • Lactose-free
10
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    onion, 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
    eggs, 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
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.