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
- Preheat oven to 350°.
- In a large skillet, melt butter over medium-high heat. Add leeks; sauté until tender (4-5 min.).
- 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 preheated 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. Courtesy of Belinda Jensen, news anchor and meteorologist at KARE-11.
