Chard and Mushroom Stuffed Breast of Veal

Ingredients

• 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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