Breast of Veal with Sorrel Stuffing

Name: Breast of Veal with Sorrel Stuffing
Ingredients: 1 1⁄2 Tbsp. butter; 2 medium yellow onions, peeled, 1 chopped, 1 halved; 6 oz. sweet Italian sausage meat; 3 cups sorrel leaves, stems and center ribs removed, chopped; 1 cup cooked rice; Salt and freshly ground black pepper; 1 (7-lb.) veal breast with a pocket, bones removed and reserved (see On Pockets, String, and Skewers); 2 carrots, peeled and quartered; 2 cloves garlic, crushed; 1 1⁄2 cups chickens stock; 1⁄2 cup dry white wine