Veal Breast with Wild Mushroom Rice Stuffing

Description
Makes 8 to 10 servings.

Ingredients

 * 3 pounds boned veal breast, sliced flat for stuffing
 * 2 teaspoons thyme, divided
 * ½ teaspoon salt
 * ½ teaspoon garlic powder
 * ½ teaspoon ground white pepper
 * 1 cup chopped onion, divided
 * ½ cup chopped fresh wild mushrooms
 * 1 tablespoon butter or margarine
 * 2 cups cooked rice
 * 1 cup (4 ounces) shredded mozzarella cheese
 * 1 tablespoon snipped fresh basil leaves
 * ¼ teaspoon ground black pepper
 * 1 egg, beaten
 * 1 cup chopped celery
 * 1 cup chopped carrots
 * 1 bay leaf
 * ¼ teaspoon black peppercorns
 * 2 cups dry white wine

Directions

 * 1) Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper.
 * 2) Cook ½ cup onion and mushrooms in butter in large skillet over medium-high heat; combine with rice, cheese, basil, black pepper, remaining 1 teaspoon thyme and egg.
 * 3) Spread rice mixture evenly on veal breast. Roll veal; tie with string at 1-inch intervals.
 * 4) Combine celery, carrots, remaining ½ cup onion, bay leaf, peppercorns and wine in large roasting pan; place veal in pan.
 * 5) Bake at 350 °F for 1½ hours, or until internal temperature reaches 160 °F. Remove bay leaf.
 * 6) Pan juices may be thickened to serve with veal.