Stuffed Holiday Veal Roast using Roast Wrap

One 3-1/2 pound boneless Veal Loin Eye
Coarse salt and freshly ground black pepper to taste

Sausage filling:
2-1/2 cups stale breadcrumbs (from a crusty loaf of Italian bread)
1 pound sweet Italian sausage 1/4 cup chopped Italian parsley
1/2 cup chopped onion -
3 cloves garlic – chopped
3/4 cup dried cherries
1/3 cup coarsely chopped pistachios
2 eggs – slightly beaten
Freshly ground black pepper to taste

3 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper to taste

1 large onion – coarsely chopped
2 medium carrots – coarsely chopped
Fresh rosemary sprigs

Dried Cherry Sauce:
3 tablespoons olive oil
4 tablespoons minced shallots
2 teaspoons minced garlic
2 cups dried cherries
1/2 cup balsamic vinegar
1 cup reduced dark chicken stock
2 tablespoons chopped sage
2 tablespoons unsalted butter
Light pound (with a meat mallet) or butterfly the breast of veal to form an even thickness. Season the cut side of the meat with salt and pepper to taste.

To make the stuffing:
Place the bread crumbs in a large bowl and set aside.
In a large non-stick skillet, sauté the sausage, onion and garlic just until the sausage is lightly pink.

Add the sausage mixture to the breadcrumbs along with the dried cherries, chopped pistachios and eggs. Season with salt and pepper to taste.

Spread the stuffing over the pounded veal, keeping it 1-1/2 inches from edges and roll the roast, jelly roll style.

Position SnapWrap Sheet with the adhesive strip facing up and furthest from you. Place rolled roast to end of the SnapWrap and roll toward the adhesive strip. Remove paper from adhesive strip and secure roast in SnapWrap. Trim the netting to be slightly longer than the roast (to assure that each end of the roast is contained). Slide netting over the roast and SnapWrap. The dotted perforation guideline on the SnapWrap sheet should be clearly visible at the center of the roast. To remove the SnapWrap sheet, completely break the perforation by simply pressing or twisting along the dotted guideline as you rotate the roast and SnapWrap. Remove the first half of the SnapWrap sheet from one end of the roast by pulling sheet out from under the net. Repeat on the other end, checking to make sure that all the SnapWrap has been removed before roasting.

Preheat the oven to 375 degrees.

Brush the roast with olive oil and season with pepper. Place in roaster, seam side down and surround the roast with the carrots, onions and rosemary sprigs. Roast to an internal temperature of 135 - 140 degrees, for about 1 hour. Remember that the internal temperature will increase slightly during the resting period.

Remove from the oven and transfer the roast to a platter. Cover loosely with aluminum foil and let stand for 10 minutes before removing the netting. Slice into 1/2-inch thick slices and serve with the Dried Cherry Sauce.

For Dried Cherry Sauce:

In a 2 quart pot, heat the olive oil and shallots, cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds. Add the cherries and cook, stirring, for 1 minute. Add the balsamic vinegar and cook, stirring, to deglaze the pan. When nearly all the vinegar has evaporated, add the chicken stock and sage. Cook until reduced by 25 percent in volume, about 5 minutes. Remove the sauce from the heat, add the butter and stir. Adjust the seasoning, to taste.


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