Jeni Wright, Eric Treuille, Le Cordon Bleu

Stuffing Heart

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
The natural cavity in a heart can be filled with a variety of stuffings. All hearts can be stuffed, but large beef hearts should be skewered or tied to retain their shape during cooking. Heart is lean so requires slow cooking, stewing or braising, to keep it moist. Each stuffed heart will serve 2, apart from beef heart, which serves 4.
  1. Follow step 1 above. Cup the heart firmly in one hand and spoon stuffing into the cavity; press down firmly.

  2. Thread 2-3 wooden skewers through the top edge of the heart to secure the stuffing during cooking.