Heart And Stuffing
|Beef heart||1 1⁄2 Pound|
|Canned chicken broth||13 3⁄4 Ounce|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Coarsely crumbled corn bread||4 Cup (64 tbs)|
|Dry bread cubes||2 Cup (32 tbs)|
|Frozen mixed vegetables||10 Ounce|
|Ground sage||1 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 350Â° for 45 minutes.
Garnish with parsley sprigs, if desired.