Heart And Stuffing Recipe
Ingredients
| Beef heart | 1 1⁄2 Pound | |
| Canned chicken broth | 13 3⁄4 Ounce | |
| Bay leaf | 1 | |
| Chopped celery | 1 Cup (16 tbs) | |
| Chopped onion | 1⁄4 Cup (4 tbs) | |
| Butter | 3 Tablespoon | |
| Coarsely crumbled corn bread | 4 Cup (64 tbs) | |
| Dry bread cubes | 2 Cup (32 tbs) | |
| Frozen mixed vegetables | 10 Ounce | |
| Ground sage | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Condensed golden mushroom soup | 10 3⁄4 Ounce | |
| Water | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 589 Calories from Fat 114
% Daily Value*
Total Fat 13 g19.4%
Saturated Fat 4.5 g22.5%
Trans Fat 0 g
Cholesterol 100.6 mg33.5%
Sodium 1243.3 mg51.8%
Total Carbohydrates 87 g29.1%
Dietary Fiber 7.2 g28.8%
Sugars 1.7 g
Protein 32 g64.3%
Vitamin A 44.8% Vitamin C 19.3%
Calcium 14.3% Iron 50.9%
*Based on a 2000 Calorie diet
Directions
Slit heart open; remove hard parts from center.
Place heart in Dutch oven; add chicken broth and bay leaf.
Cover and simmer till meat is tender, about 2 1/2 hours.
Meanwhile, cook celery and onion in butter till tender.
In large bowl combine com bread crumbs, bread cubes, mixed vegetables, celery mixture, sage, and salt.
Drain heart, reserving 1 cup of the cooking liquid; discard bay leaf.
Add reserved liquid to corn bread mixture; mix well.
Turn stuffing mixture into a 12x71/2x2-inch baking dish.
Slice heart and place atop stuffing.
Combine mushroom soup and the 1/4 cup water; spoon over heart slices.
Cover; bake at 350° for 45 minutes.
Garnish with parsley sprigs, if desired.
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