Italian Style Stuffing Muffins

Italian Style Stuffing Muffins
  • Prep Time: 10
  • Total Time: 35
  • Servings: Makes 6

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About this Recipe

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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