Belinda's Favorite Italian Stuffin' Muffins

Belinda's Favorite Italian Stuffin' Muffins
Serves 6
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

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