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Savory Heart And Stuffing

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  Beef heart 1 1⁄2 Pound
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Bay leaf 1
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Condensed golden mushroom soup 10 1⁄2 Ounce (1 Can)

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 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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

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 mg268.1%

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

Savory Heart And Stuffing Recipe