Herb Roasted Sweetbreads Recipes

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STUFFED SWEETBREADS



Stuffed Sweetbreads image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

4 peeled hard boiled eggs, sliced and cut into cubes
1 bunch parsley leaves, chopped
1 small onion, diced
2 cups bread crumbs
1/2 cup melted butter
1/2 cup chicken broth or vegetable broth (or more as needed)
1 1/2 pounds calf's sweetbreads
Salt
Freshly ground black pepper
1/4 cup grapeseed oil
1/2 cup all-purpose flour

Steps:

  • Preheat an oven to 375 degrees F.
  • In a medium mixing bowl, combine the hard boiled eggs, parsley, onions, bread crumbs, melted butter, and enough broth, as needed, to make a wet stuffing. Pat the sweetbreads dry with a paper towel and make a pocket in the middle of the sweetbreads big enough to fill. Season the sweetbreads with salt and pepper and fill cavity with stuffing mixture. Heat the grapeseed oil in a medium skillet with an oven safe handle. In a shallow bowl, season flour with salt and pepper and dredge sweetbreads in flour, shaking off excess. Gently transfer sweetbreads to hot skillet and sear for 3 to 4 minutes per side. Place the whole pan in the preheated oven to finish. Test for doneness after about 5 more minutes by touching the sweetbreads to see if the interior has "tightened up" enough so it will remain intact when it is sliced. When this point has been reached remove from oven and let rest for about 20 minutes to allow all the flavors to flow back into the sweetbreads and allow it to set up before slicing.

SWEETBREAD



Sweetbread image

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 loaves

Number Of Ingredients 12

1 1/2 cups grated coconut
1 cup sugar
1 1/2 ounces margarine
1/4 cup raisins
1/4 cherries
1/4 teaspoon salt
2 1/2 cups flour
1 package dry yeast
1 cup warm water
1 egg, gently beaten
4 tablespoons sugar
2 tablespoons water

Steps:

  • In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine.
  • In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky.
  • Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.
  • Preheat oven to 350 degrees F.
  • Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes.
  • Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool.

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