Butternut Squash and Sausage Stuffed Roast

Squash & Sausage Stuffed Veal Roast

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Squash & Sausage Stuffed Veal Roast
A brisket-cut veal breast will, in most cases, require an advance order from your butcher. Ask the butcher to bone cut the breast for you.

Serves: 8

Prep time: 
Total time: 

Ingredients
  • 4 lbs. boned brisket-cut (also called first-cut) veal breast, excess fat trimmed
  • 5 T extra-virgin olive oil
  • 1 c ½ in cubed butternut squash
  • 2 T finely chopped shallot
  • ½ t finely chopped thyme
  • Fine Sea Salt
  • ¾ lb pork sausage, removed from casings
  • 1 lrg egg
  • 2 T shelled, unsalted pistachios, roughly chopped
  • 1 T finely chopped flat-leaf parsley
  • ¼ c freshly grated Parmigiano-Reggiano or Grana Padano cheese
  • 3 celery stalks, roughly chopped
  • 3 med carrots, peeled & roughly chopped
  • 1 med onion, roughly chopped
  • 1 c dry white wine
  • SPECIAL EQUIPMENT: Kitchen String
  • VARIATIONS:
  • Substitute veal with round steak & season with:
  • 2 tsp fresh garlic, finely chopped
  • 2 tsp sea salt
  • 1 tsp fresh ground pepper
  • Mix together (like a rub) & rub on pounded steak
  • Use mild breakfast sausage or spicy Italian sausage
  • Use beef broth with wine for basting
  • Use Metal Roasting Pan

Instructions
  1. Heat oven to 350 with rack in middle.
  2. Spread veal open on a work surface & cover with plastic wrap & gently pound with a mallet to flatten slightly.
  3. In a large skillet, heat 3 T oil over med heat. Add squash, shallot & thyme & cook 1 min. Add ½ t salt & continue to cook, stirring occasionally until squash is cooked through but still firm, 2-3 min more. Remove from heat.
  4. In a large bowl, combine sausage, egg, nuts, parsley & cheese mix. Mix well to combine, the gently stir in squash mixture.
  5. Place veal on a work surface with one of the long edges facing you. Spread filling along edge facing you then roll up veal forming a tapered cylinder with meat overlapping at the seam. Tie at 1 inch intervals with kitchen string.
  6. Season veal all over with ½ tsp salt & place in large roasting pan, drizzle with remaining 2 T oil. Roast 45 min.
  7. Arrange celery, carrots & onion in pan around veal, the pour wine over veal. Continue to roast, basting veal with pan juices every 15 min until a meat thermometer inserted into center of meat registers 160 degrees, about 46 min more.
  8. Transfer veal to a cutting board and let rest 15 min before slicing. Discard string from roast, then slice roast in to ⅓ inch thick slices. Serve with pan juices and vegetables.