Stuffed Liver
Yield
1 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
calves liver
|
* |
| 1 | x |
bread stuffing
recipe |
* |
| 3 | each |
salt pork
strips |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
calves liver
|
* |
| 1 | x |
bread stuffing
recipe |
* |
| 3 | each |
salt pork
strips |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Wash the liver in cold salted water and dry well.
Make an incision in the thickest part, using a sharp knife.
Fill with bread stuffing.
Season well with salt and pepper and dredge with flour.
Place in roasting pan and place strips of salt pork on top.
Add a little water and roast at 450℉ (230℃) for 15 minutes.
Reduce heat to 350℉ (180℃) F and continue cooking for 45 minutes.
Serve with cooked spinach and baked potatoes.
