Belinda's Favorite Italian Stuffin' Muffins
Ingredients
4 tbsp.
Kowalski's Unsalted Butter
1
medium leek, trimmed, halved, rinsed and thinly sliced
6 oz. pkg.
sage and herb stuffing mix cubes, such as Stove Top brand
14.5 oz.
low-sodium chicken broth
3 oz.
toasted pine nuts
4 oz.
dried cranberries
1 cup
freshly shredded Kowalski's Parmesan Cheese
2-3 oz.
thinly sliced prosciutto, sliced crosswise into strips
Directions
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.).
Tasty Tip:
- 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.
