Veal Roast with Sage and Apple Stuffing


A colourful bread stuffing in a spiral with veal makes an elegant presentation and a festive flavour combination.

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  • 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.

Makes 10 to 12 servings

Have your butcher trim and roll the meat when you purchase it to make stuffing and rolling easier.

Suggested Wine Pairings:

Red Wine Pairings:
2007 Jackson-Triggs Merlot Delaine Vineyard, Niagara-On-The-Lake, Canada: Gloriously plush and supple with aromas of black plum, dark spices and black cherry. Velvet texture and the promise of happiness. Works for dinner parties and more casual gatherings. Natalie’s Score: 89/100.

2008 Grant Burge Shiraz Miamba, Barossa, South Australia: Lovely rich and round with dark plums that cushion new heights and depths of pleasure. An excellent robust red for meat dishes. Natalie’s Score: 90/100.

White Wine Pairings:
2008 Tawse Winery Inc. Chardonnay Sketches Of Niagara, V.Q.A., Niagara Peninsula, Ontario: Love this style of Chard! Rich, full-bodied but not heavy. Infused with gorgeous hazelnut and toast almond with green apple and peach notes. Truly one of our best Canadian producers. Natalie’s Score: 92/100.

2007 Chateau St. Jean Chardonnay Belle Terre Vineyard, Alexander Valley, Sonoma County, California:Rich, buttery and full-bodied with delightful aromas of toasted almond, green apples and a lime-infused finish. Yum! Expertly made with terrific balance and length. Smoky like a comforting campfire and all the stories to boot. Loaded with green apples, hazelnut and some spice. Natalie’s Score: 92/100.