Italian Style Stuffing Muffins

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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.

Ingredients

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

Directions

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.

Notes

This recipe can also be made whole in a loaf tin and sliced for serving.

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