Chard And Mushroom-Stuffed Breast Of Veal

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
1966
FAT
175%
CHOL
596%
SOD
241%

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Ingredients for 8 servings

2 ounces dried porcini mushrooms

1 bunch Swiss chard (about 12 ounces), stalks removed, coarsely chopped

Kosher salt

3 tablespoons olive oil

2 cups chopped leeks (white and pale-green parts only)

2 cups chopped onions

6 garlic cloves, chopped

Freshly ground black pepper

1 pound crimini (baby bella) mushrooms, trimmed, finely chopped

2 teaspoons chopped fresh sage

4 cups 1/2" cubes day-old white bread

1 cup finely grated Parmesan

2 eggs, whisked to blend

8 teaspoons Hungarian sweet paprika, divided

2 tablespoons kosher salt plus more for seasoning

5 teaspoons chopped fresh sage, divided

4 teaspoons freshly ground black pepper plus more for seasoning

1 teaspoon ground cardamom

1 4–6-pound trimmed boneless veal breast halved crosswise into two 12x8" (approx.) pieces

2 tablespoons olive oil

2 cups finely sliced leeks (white and pale-green parts only)

2 cups finely chopped carrots

1 cup finely chopped celery

1 cup finely chopped onion

2 cups dry white wine

1 cup (or more) low-salt chicken broth

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