Savory Heart And Stuffing
|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)|
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.