Bacon, Chicken and Liver Stuffed Veal

Bacon, Chicken and Liver Stuffed Veal

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About this recipe: This roast is packed full of flavour and is perfect for Christmas dinner. A veal shoulder joint is stuffed with sauteed chicken, bacon and chicken livers, before being roasted to perfection. Leftovers can be used as sandwich fillers.


Serves: 8 

  • 1 boneless veal shoulder
  • 2 large, boneless, skinless chicken thighs, cut into small pieces
  • 4 large chicken livers, chopped
  • 2 rashers bacon, diced
  • 1 medium onion, grated
  • 4 tablespoons dry white wine
  • 5 tablespoons grated parmesan cheese
  • oil as needed
  • 15g butter
  • salt and pepper to taste
  • 1 pinch nutmeg
  • 2 tablespoons chopped parsley
  • 300ml beef stock

Prep:30min  ›  Cook:1hr40min  ›  Ready in:2hr10min 

  1. Preheat the oven to 180 C / Gas 4. Lay the veal out flat and season with salt and pepper. Set aside.
  2. Gently fry chicken in butter until lightly browned, add livers, bacon and onion and fry until the liver changes colour. Stir in wine, cheese, salt, pepper, nutmeg and parsley.
  3. Spread mixture over veal; roll up and tie securely. Heat some oil in a large oven and hob-proof dish. Sear all sides of the veal in the baking dish.
  4. Pour off excess oil, add warmed stock and cook in the preheated oven, basting frequently until tender (about 90 minutes per 1kg). Remove from dish, cool, cover and chill.


Veal shoulder can be purchased in speciality butchers. You may need to place a special order for it.

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