A stuffed veal loin was served the inaugural dinner for President George H.W. Bush in 1989.
For the stuffing
1-1/2 oz. Dried Shiitake Mushrooms, soaked in 1-1/2 Cups hot water for 20 minutes and drained, reserving the liquid
1/2 Cup minced shallots
2 Tbsp Olive Oil
1/4 Cup minced celery
3/4 Cup minced carrot
2 garlic cloves, minced
1/8 tsp dried Rosemary, crumbled
1/8 tsp dried Sage, Rubbed
1/8 tsp dried Marjoram
1/8 tsp dried Thyme Leaf
1-1/2 Tbsp finely-chopped fresh parsley leaves
1 Tbsp Cognac
2 tsp fresh lemon juice
1/4 Cup chicken broth
1/4 lb small white mushrooms, finely chopped (about 1-1/4 Cups)
1/3 Cup heavy cream
1/2 Cup bread crumbs
For the roast veal
2-1/2- to 3-lb boned veal loin (preferably naturally-raised) trimmed, a 1-1/2-inch-wide slit cut lengthwise through the center of the loin, and the loin tied loosely at 1-inch intervals with kitchen string
1-1/2 Cups chicken broth
thin slices of fatback for covering the veal
white pepper to taste
Fresh thyme sprigs
Make the stuffing: Cut the stems from the soaked shiitake mushrooms, discarding them, and finely chop the remaining shiitake. (This should yield about 1 Cup packed finely-chopped mushrooms). Strain the reserved liquid through a fine sieve to remove any grit and reserve it for the sauce.
In a large skillet, sauté the shallots in the oil over moderately-low heat, stirring, until they are softened. Add the celery, carrot and garlic, and cook the mixture, stirring, until the vegetables are softened, about 8-10 minutes.
Stir in the rosemary, the sage, marjoram, thyme, parsley, and the Cognac, and cook the mixture, stirring to combine, for 1 minute. Add the lemon juice, broth, white mushrooms, and the chopped shiitake to the skillet. Cook the mixture, its surface covered with a round of buttered wax paper, lifting to occasionally stir underneath, until the mushrooms are tender.
Once mushrooms have become tender, raise the heat under the skillet and boil the mixture, uncovered, stirring occasionally, until the liquid has evaporated from the pan. Stir in the cream, then the bread crumbs, and season the mixture with salt and white pepper. Cook the seasoned stuffing over moderate heat, stirring, until it is thickened. Allow the stuffing to cool.
We recommend you make the stuffing one day in ahead of time, then keep covered and chilled. Bring to room temperature before the veal is stuffed.
Prepare the veal: Using the handle of a wooden spoon, pack the stuffing into the slit in the veal loin, a little at a time (there will be room, if the loin is tied loosely enough). Transfer the stuffed veal loin to a roasting pan that is just large enough to accommodate it. Add 1 Cup of the stock to the pan.
Cover the veal with the fatback and roast it in the middle of a preheated 325°F. oven for 1 hour, basting with pan juices every 20 minutes. Remove the fatback and continue roasting the veal for another 45 minutes or up to 1 hour more, until internal temperature registers 150°F. on a meat thermometer. Remove the veal from the roasting pan and transfer to a cutting board, allowing it to rest for 15 minutes.
While the veal is standing, skim the fat from the pan juices, add the remaining 1/2 Cup stock, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the reduction mixture through a fine sieve set over a saucepan.
Bring the liquid to a boil with the reserved shiitake liquid you set aside earlier, whisking, and simmer the mixture for 5 minutes, or until it is thickened slightly. Season the sauce to taste with additional salt and the white pepper.
In a skillet, sauté the optional additional shiitake in the oil over moderately high heat, stirring occasionally, until they are heated through.
To serve: Cut the stuffed roast veal into 16 slices, arrange 2 slices on each plate, and (if using) garnish each serving with 2 of the sautéed shiitake and some of the thyme sprigs.
This dish has been a family Thanksgiving tradition for my sister and her family for years. She got her recipe from the Packwood Cookbook which is pretty popular in southeast Iowa. I have made a few changes from the original recipe. –Rory
1 Cup Lundberg Wild Blend Rice
1-1/2 lbs of ground pork
2 Tbsp Rory Brown Sausage Blend
1/2 Cup chopped onion
3/4 Cup chopped celery
1 oz. European Blend dried mushrooms
1 Cup milk
1 – 10.5 oz. can cream of celery soup
1 – 10.5 oz. can cream of mushroom soup
2 tsp dried Parsley Leaf
1/2 tsp Roasted Garlic Powder
1/4 tsp Turmeric
1/4 tsp Thyme
1/2 tsp Salt
1/2 tsp black pepper
3 Cups stuffing bread, cubed
First, you’ll want to re-hydrate your dried mushrooms by placing them in a heatproof bowl and pouring boiling water over them to cover the mushrooms with about 1 inch of water. Allow them sit and soak for at least 20 minutes.
Cook the wild rice according to package directions. This stuff takes about 50 minutes to cook, so you will have time to get the rest of the ingredients ready. Strain the water off the mushrooms reserving the water. Chop up the re-hydrated mushrooms to your liking. I use a handy chopper for this.
While the rice is cooking, brown the ground pork with the onion, celery and Rory Brown Sausage blend until pork is cooked through and the onion and celery are softened. Add the chopped mushrooms and allow pork mixture to cook just a little bit longer. Drain off the pan drippings and transfer the pork mixture to a large mixing bowl.
When the rice is done cooking, add it to the pork mixture, along with the canned soups, milk, parsley, roasted garlic powder, turmeric, thyme, salt, and pepper. Mix together well before adding the bread cubes. Once the bread is all coated with the wild rice-pork mixture, transfer to a crockpot or other slow cooker and cook, on low, for 3 or 4 hours before serving.
Note: You can use some of the reserved water from the mushrooms in place of some of the milk if you like. It will add a richer mushroom flavor to the dish.
3 Tbsp Butternut Squash Seed Oil
8 oz Shiitake mushrooms, sliced
2 medium onions, chopped
2 cloves fresh garlic, chopped
3 ribs celery, finely diced
2 medium carrots, finely diced
1-1/2 tsp Dried Thyme
1 1/2 tsp Dried Rosemary
2 Tbsp butter
4 Cups chicken (or vegetable) stock
16 oz stuffing mix / croutons (preferably unseasoned)
1 medium apple, cored and diced
Salt and Pepper to taste
Preheat oven to 350 degrees F. In braising pan, heat squash seed oil on the stove over medium high heat. Add Shiitake mushrooms; cook about 5 minutes, stirring frequently, until moisture in the mushrooms is reduced and the mushrooms are slightly browned. Add finely-chopped celery, carrot, onion and garlic; continue to cook, stirring often, another 5 to 8 minutes or until lightly browned. Add Rosemary and Thyme, cook 1 minute more. Add butter and chicken (or vegetable) stock. Bring mixture to a simmer before turning off the burner.
In a big bowl, combine the croutons or stuffing mix with the diced apple; toss to combine. Stir stuffing into spiced mixture in the braising pan, mixing gently to combine. Season mixture to taste with salt and pepper.
Transfer stuffing to a greased 9 x 13 roasting pan and bake in the oven on center rack of for 30-35 minutes, or until stuffing is nicely browned and cooked through. Sprinkle with additional salt and pepper, and drizzle with additional butternut squash seed oil to taste before serving.
Adapted from Wholehearted Foods.
3/4 Cup Roasted Pumpkin Seed Oil
1/4 Cup vinegar (Traditional Balsamic, Cinnamon Pear Balsamic, Vermont Maple Balsamic, even simple rice or apple cider vinegars are nice choices)
1/4 tsp real maple syrup (or 1 tsp Maple Sugar Powder)
2 tsp prepared Dijon mustard
salt and pepper
Pour Roasted Pumpkin Seed Oil and your choice of vinegar into a jar or small bowl. Add maple syrup or powder, mustard and garlic and herbs (if desired).
If using a jar, secure lid and shake vigorously to combine. If using a bowl, whisk ingredients together. Add salt and pepper to taste.
Use to dress salads of fresh greens or citrus fruits, or freshly-roasted or sauteed vegetables. Refrigerate leftover dressing, in a sealed container, for up to one week.