The distinct flavors of Italy make a fabulous debut to these stuffing muffins. It can also double as a great lunch or breakfast.
|1 Pkg||of cappola genoa salami, diced|
|1 cup||rapini, blanched and fully drained, finely chopped|
|1 cup||parmesan cheese, grated|
|1/3 cup||sun dried tomato, minced|
|1/4 cup||butter, melted|
|1 1/2 cup||no sodium chicken stock|
|4 cup||day old ciabatta, cubed|
|1 tsp||chili flaked|
|2 tbsp||olive oil|
|6||muffin cup liners|
Preheat oven to 375 degrees.
Heat olive oil in a large skillet over medium high heat. Cook salami stirring often for about 3 minutes until softened and starting to crisp. Add rapini, sun dried tomatoes and chili flakes. Cook for about 3 to 4 minutes longer. Remove from heat and allow to cool slightly. Place bread in a large bowl. Pour salami mixture over top. Mix to incorporate. Pour in butter followed by parmesan cheese. Slowly pour in chicken stock using only the amount needed to create a moist not wet stuffing mixture. Line muffin tin with cups. Divide stuffing mix between muffin cups filling a heaping amount into each. Bake for about 20 to 25 minutes checking half way. If browning to quickly tent with tin foil.
This recipe can also be made whole in a loaf tin and sliced for serving.
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