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Heart And Stuffing

Beef.Chef's picture
Heart And Stuffing is a unique and winning meat preparation that is perfect for your dinner parties. Surprise your guests with this exquisite dish. I am sure they will love the Heart And Stuffing.
  Beef heart 1 1⁄2 Pound
  Canned chicken broth 13 3⁄4 Ounce
  Bay leaf 1
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter 3 Tablespoon
  Coarsely crumbled corn bread 4 Cup (64 tbs)
  Dry bread cubes 2 Cup (32 tbs)
  Frozen mixed vegetables 10 Ounce
  Ground sage 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Condensed golden mushroom soup 10 3⁄4 Ounce
  Water 1⁄4 Cup (4 tbs)

Rinse heart; remove outer membrane.
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 com bread crumbs, bread cubes, mixed vegetables, celery mixture, sage, and salt.
Drain heart, reserving 1 cup of the cooking liquid; discard bay leaf.
Add reserved liquid to corn bread mixture; mix well.
Turn stuffing mixture into a 12x71/2x2-inch baking dish.
Slice heart and place atop stuffing.
Combine mushroom soup and the 1/4 cup water; spoon over heart slices.
Cover; bake at 350° for 45 minutes.
Garnish with parsley sprigs, if desired.

Recipe Summary

Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 589 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.4%

Saturated Fat 4.5 g22.5%

Trans Fat 0 g

Cholesterol 100.6 mg33.5%

Sodium 1243.3 mg51.8%

Total Carbohydrates 87 g29.1%

Dietary Fiber 7.2 g28.8%

Sugars 1.7 g

Protein 32 g64.3%

Vitamin A 44.8% Vitamin C 19.3%

Calcium 14.3% Iron 50.9%

*Based on a 2000 Calorie diet

Heart And Stuffing Recipe