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Liver Stuffed In Baked Onions Recipe
|Calf liver||3⁄4 Pound, cubed|
|Stock||1 Cup (16 tbs) (Adjust Quantity As Needed To Cover Liver)|
|Bacon slices||6 , broiled|
|Celery stalk with leaves||3 , chopped|
|Celery seeds||1⁄8 Teaspoon|
|Nutritional yeast||2 Tablespoon|
|Soy flour||2 Tablespoon|
|Whole wheat bread crumbs||1⁄3 Cup (5.33 tbs)|
|Parsley||3 Tablespoon, minced|
|Dill||3 Tablespoon, minced|
Calories 267 Calories from Fat 48
% Daily Value*
Total Fat 5 g7.5%
Saturated Fat 0.68 g3.4%
Trans Fat 0 g
Cholesterol 190.1 mg63.4%
Sodium 260.8 mg10.9%
Total Carbohydrates 38 g12.6%
Dietary Fiber 7.3 g29%
Sugars 14 g
Protein 20 g40.1%
Vitamin A 464.3% Vitamin C 66.9%
Calcium 12% Iron 32.1%
*Based on a 2000 Calorie diet
Remove centers, leaving firm shell.
Pour boiling stock over liver.
Cover and let stand for 2 minutes.
Blend onion centers, liver, stock, bacon, celery until smooth.
Turn into bowl.
Add celery seeds, salt, yeast, flour and bread crumbs.
Mix and stuff into onion cavities.
Arrange in shallow baking pan.
Fill pan with 1/3 cup water.
Bake at 350Â° F. for 1 hour.
Garnish with chopped parsley and dill before serving.