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Braised Veal Breast With Potato-And-Onion Stuffing

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main-dish low carb nut free thanksgiving dinner italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3/4 pound medium Yukon Gold potatoes (2 to 3), left unpeeled

1 large onion, chopped (2 cups)

2 tablespoons vegetable oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg, lightly beaten

1 tablespoon chopped fresh dill

1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon vegetable oil

1 cup dry white wine

1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)

2 Turkish bay leaves or 1 California

1/2 cup heavy cream

2 teaspoons cornstarch

1/4 teaspoon fresh lemon juice, or to taste

Special equipment: a carpet or upholstery needle; kitchen string

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