Walnut Stuffed Breast of Veal


Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

This deliciously stuffed joint can be prepared beforehand and will be ready to pop in your oven to provide yet another very special meal over Christmas. Alternatively, you can eat the joint cold or use the stuffing recipe as one of the stuffings for the turkey.


  • 2½-3 lb (1-1.4 kg) boned breast of veal
  • 2 oz (50 g) fresh breadcrumbs
  • good handful of parsley - chopped finely
  • 3-4 oz (75-100 g) walnuts - chopped small
  • 1 teaspoon (5 ml spoon) dried thyme or oregano
  • 2 cloves garlic - crushed
  • salt, black pepper
  • 1 lightly whisked egg
  • oil


If the veal has already been rolled up and tied, cut the string and lay the meat flat. Into a mixing bowl put the breadcrumbs, chopped parsley, walnuts, thyme, garlic, salt and plenty of black pepper. Mix together and then mix in the egg. Spread this mixture and press down over the meat. Then roll up and tie together with string. Smear the joint all over with oil and rub a little salt on the fat on the top. Roast in the centre of the oven at Gas Mark 3/325°F/160°C for 2-2½ hours, basting occasionally.