1/2 lb. sweet Italian sausage, remove the casting
1/4 c. finely chopped onions
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 egg, beaten
1/4 c. fresh bread crumbs
1/4 c. grated Romano cheese
2 tbsp. chopped parsley
1 (2 1/2 lb.) veal breast with pocket cut for stuffing
1/4 tsp. basil, crushed
1/4 tsp. thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil
1 c. dry white wine

In large skillet, brown sausage evenly over medium heat 8-10 minutes. Add onion, garlic and cook stirring often. 3 minutes. Remove from heat. Squeeze excess moisture from spinach. Add to skillet and mix well. Stir in egg, bread crumbs, cheese and parsley. Stuff veal pocket with spinach mixture. Sew pocket closed or secure with skewers.

In small bowl, combine basil, thyme, salt and pepper. Rub over outside of veal. In another large skillet, heat oil over medium high. Add veal and brown about 2 minutes on each side. Add wine. Reduce heat to low, cover and cook 1 hour. Turn veal and cook 1 hour longer. Remove to platter. Pour drippings into cup. Allow fat to rise to surface. Skim fat off top. Return remaining drippings to skillet. Heat and pour over veal. Serves 6.