You are here

Savory Heart And Stuffing

Love.Food's picture
Ingredients
  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)
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 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: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.213635
Average: 4.2 (11 votes)