Stuffed Veal Roast

Name: Stuffed Veal Roast
Cuisine: American
Ingredients: 1½ cups apple cider or juice; 1½ cups apple cider or juice; ¾ cup cider vinegar; ½ medium onion, minced; 3 tablespoons vegetable oil; 1½ tablespoons Worcestershire sauce; 1¾-pound to 2-pound sirloin tip veal roast, about 2 inches thick, cut with a pocket for stuffing; 1¾-pound to 2-pound sirloin tip veal roast, about 2 inches thick, cut with a pocket for stuffing; 2 slices bacon, chopped; ½ tart apple, such as Granny Smith, cored and chopped; ½ tart apple, such as Granny Smith, cored and chopped; 2 tablespoons minced onion; 1 garlic clove, minced; ¼ pound ground veal; ¼ cup dry bread crumbs; 3 dried pitted dates, chopped; 3 scallions, sliced; 2 tablespoons minced fresh parsley; ½ teaspoon dried rosemary, crushed; Pinch of ground cinnamon; Pinch of dried thyme

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This veal sirloin roast stuffed full of sweet and savory treats makes a splendid special-occasion dish. The idea, though not the recipe, comes from the Kansas City Barbeque Society’s The Passion of Barbeque (1992, Hyperion), a good source for inspiration. You may have to order the roast from your butcher in advance.

Ingredients

Americas
United States
Kansas
Main course

Ingredients

Method