Ingredients:

• 3 pounds boned veal breast, sliced flat for stuffing
• 2 teaspoons thyme, divided
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground white pepper
• 1 cup chopped onion, divided
• 1/2 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
• 1/4 teaspoon ground black pepper
• 1 egg, beaten
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 bay leaf
• 1/4 teaspoon black peppercorns
• 2 cups dry white wine

Directions

Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper.Cook 1/2 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.Spread rice mixture evenly on veal breast.Roll veal tie with string at 1-inch intervals. Combine celery, carrots, remaining 1/2 cup onion, bay leaf,peppercorns and wine in large roasting pan place veal in pan.Bake at 350 degrees 1-1/2 hours, or until internal temperature reaches 160 degrees.Remove bay leaf.Pan juices may be thickened to serve with veal.