Stuffed Breast of Veal - Kosher.com

Ingredients

• 1/2 (4-5 bones) veal breast with pocket
• 4 tablespoons duck sauce
• 1 tablespoon thyme leaves, crushed
• 2 teaspoons tarragon leaves, crushed
• 1/2 teaspoon coarsely ground black pepper
• 3/4 teaspoon coarse salt
• 6 tablespoons margarine or oil
• 1/2 stale challah with crusts trimmed, torn into large chunks
• 1 very large onion, chopped
• 3 stalks celery, sliced across
• 1/4-1/3 bag shredded carrots
• 1 small granny smith apple, peeled, cored and diced
• 2 teaspoons crushed thyme leaves
• 1 teaspoon crushed tarragon or rosemary leaves
• 1/2 teaspoon coarse salt
• 1/4 teaspoon coarse black pepper
• 1 teaspoon coarse garlic powder
• 1 teaspoon paprika
• 1 -2 eggs
• 1 cup chicken broth ( 1 tablespoon chicken consommé mixed with 1 cup boiled water)
• 1 cup white wine of your choice
• 1 bulb of garlic, divided into cloves, unpeeled