In a large skillet, melt butter over medium-high heat. Sauté leeks
until tender (4-5 min.); set aside. In a large mixing bowl, combine
stuffing cubes, broth, pine nuts, cranberries, cheese, prosciutto
and sautéed leeks; stir to combine. Spoon mixture into a 1 ½-2 qt.
baking dish or 6 ct. jumbo muffin pan sprayed lightly with cooking
spray; bake in a preheated 350° oven until stuffing is crispy on top
and hot throughout (30-40 min.).
- If a softer, moister stuffing is desired, cover dish with foil for the first 20-25 min. of baking.
Recipe adapted from Prosciutto, Parmesan and Pine Nut Stuffing by Rene Olson. Find the original recipe and video showing how it’s made on KARE11.com.