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Savory Heart And Stuffing Recipe
|Beef heart||1 1⁄2 Pound|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Coarsely crumbled corn bread/Golden cornbread||4 Cup (64 tbs)|
|Dry bread cubes||2 Cup (32 tbs)|
|Frozen mixed vegetables||10 Ounce, cooked, drained (1 Package)|
|Ground sage||1 Teaspoon|
|Condensed golden mushroom soup||10 1⁄2 Ounce (1 Can)|
Serving size: Complete recipe
Calories 3296 Calories from Fat 823
% Daily Value*
Total Fat 92 g141.6%
Saturated Fat 35.9 g179.7%
Trans Fat 0 g
Cholesterol 804.4 mg
Sodium 7079.3 mg295%
Total Carbohydrates 416 g138.6%
Dietary Fiber 39.9 g159.5%
Sugars 13.6 g
Protein 204 g408.6%
Vitamin A 357.6% Vitamin C 154.5%
Calcium 78.8% Iron 308.9%
*Based on a 2000 Calorie diet
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 corn bread crumbs, the bread cubes, mixed vegetables, celery mixture, sage, and salt.
Drain heart, reserving 1 cup liquid.
Discard bay leaf.
Add reserved liquid to corn bread mixture; mix well.
Turn into 12x7 1/2x2 inch baking dish.
Slice heart and place atop stuffing.
Combine mushroom soup and 1/4 cup water.
Spoon over heart slices.
Cover; bake at 350° for 45 minutes.