Skip to content
Mains

Stuffed Veal Roast

Learn how to make a juicy, traditional Stuffed Veal Roast, filled and baked in the oven. Perfect with potatoes for any special occasion.
Recipe Stuffed Veal Roast
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 2 hours and30 minutes
  • Servings for 8 people

Can you smell that wonderful aroma coming from the oven? It’s the perfect moment to make this stuffed veal roast recipe, an elegant, showstopping main course meant both to make Sunday lunch special and to surprise guests at a formal dinner. This stuffed roast for Sunday lunch always wins everyone over thanks to its generous filling: the pairing of ham, melty cheese and very tender veal creates a unique harmony of flavors, among the best loved on Italian tables.

If you’ve ever wondered how to cook a stuffed veal roast so it turns out tender and juicy, you’re in the right place: by following the right cooking times for a stuffed roast and a few small tricks, you’ll bring to the table a veal roast with ham and cheese that’s incredibly tender and flavorful. Once sliced, it makes a true veal roast one-dish meal, perfect to enjoy hot with golden roasted potatoes, or cold for a casual dinner or a generous buffet.

If you love trying new veal roast stuffing ideas, you can customize the dish by adding seasonal vegetables, nuts or herbs: what matters is balancing the ingredients so they bring out the delicacy of the meat. This holiday veal roast recipe is second to none and also suits the most important occasions.

For a change, also try the original Rolled Veal with Dried Apricots and Walnuts, the elegant Veal Roast with Prunes or the fragrant Veal Roast with Porcini and Speck. And if you love tradition, take a look at the Rosemary Roast with Potatoes or the tasty Veal Roll with Chestnuts.

Get comfortable: here’s how to make a tender stuffed veal roast that everyone will remember.

Ingredients for 8 people

Copy Ingredients List
Open in App

Method

  1. To make the Stuffed Veal Roast, take the bread and soak it in the milk, then squeeze it well and break it into pieces in a bowl. Lightly beat the egg and add it to the bread, then add the Parmigiano, breadcrumbs, salt and pepper as well. Chop the thyme, parsley and marjoram and scatter half of them into the bowl. Grate the fontina and add it to the mixture, then work it with your hands to combine all the ingredients well.
    Stuffed Veal Roast, step 1: bread, egg, cheese and herb filling in a bowl
  2. Take the meat and cut into it until you can open it out, then pat it dry with paper towels. Season with salt and pepper, then place all the filling in the center. Now close the meat and secure it with kitchen twine, then season with salt and pepper.
    Stuffed Veal Roast, step 2: the filling on the opened veal
    Stuffed Veal Roast, step 2: the veal closed and tied with kitchen twine
  3. Take a nonstick pan that can also go in the oven and cook the chopped garlic clove, the chopped onion and the rest of the herbs in a drizzle of oil. When the oil is good and hot, place the meat in the pan and brown it, then deglaze with the white wine.
    Stuffed Veal Roast, step 3: the roast browning in the pan with onion and herbs
  4. When the wine has completely evaporated, move the pan to the oven and cook at 180 °C (350 °F) for about 2 hours, taking care to add a ladle of hot vegetable stock about every 15 minutes and to turn the meat from time to time so it cooks evenly. Once golden, take the meat out of the oven, remove the twine and serve the Stuffed Veal Roast. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can add radicchio, spinach, mushrooms or chicory to the roast’s filling. You can also add small pieces of cooked ham or speck. You can also replace the fontina with scamorza or Emmental.

Tips

If you’re not used to cutting meat, we recommend asking your trusted butcher.

We recommend serving the Stuffed Roast with a side of Roasted Potatoes.

Storage

Leftover Stuffed Roast can be kept in the fridge for one day, but it must be stored in an airtight container. You can also choose to freeze it and cook it only later.

Comments