2 tbsp (30 mL) butter
3 stalks celery, chopped
1 onion, chopped
1 tbsp (15 mL) dried sage
1/2 tsp (2 mL) celery seeds
1/4 tsp (1 mL) each salt and pepper
2 apples, diced (unpeeled)
8 cups (2 L) cubed day-old bread
3/4 cup (175 mL) dried cranberries
5 lb (2.5 kg) boneless veal breast, trimmed
1-1/2 cups (375 mL) (approx.) chicken stock
In large skillet, melt butter over medium heat; cook celery, onion, sage, celery seeds and salt and pepper, stirring, for about 8 minutes or until very soft. Stir in apples; cook for 1 minute. Transfer to bowl; let cool. Add bread and cranberries and toss to combine.
Lay veal breast on work surface, fat side-down; sprinkle with salt and pepper. Spread stuffing over veal, pressing firmly and leaving about 2 inches (5 cm) at wide end bare. Starting at narrow end, tightly roll up roast jelly-roll style. Tie with kitchen string. Press any stuffing that falls out back into roast; sprinkle outside of roast with salt and pepper. Place in roasting pan and pour in 1 cup (250 mL) of the stock. Cover with foil and roast in 375°F (190°C) oven for 30 minutes. Reduce heat to 325°F (160°C) and roast for about 2-1/2 hours longer or until fork tender, adding more stock as necessary to keep liquid in bottom of pan and basting roast occasionally. Transfer to cutting board and tent with foil. Let stand for 15 minutes before slicing. Make gravy with pan juices if desired.
Have your butcher trim and roll the meat when you purchase it to make stuffing and rolling easier.