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Italian stuffin' muffins recipe

Here they make one of Belinda's favorite dishes to bring to the holiday party – Italian Stuffin' Muffins.

Belinda Jensen and Kowalski’s Culinary Director Rachael Perron celebrate Turkey Day on the annual KARE-11 Saturday Thanksgiving show. Here they make one of Belinda’s favorite dishes to bring to the holiday party – Italian Stuffin’ Muffins.

BELINDA’S FAVORITE ITALIAN STUFFIN’ MUFFINS

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.).

Serves 6.

TASTY TIP:

If a softer, moister stuffing is desired, cover dish with foil for the first 20-25 min. of baking.

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