Prosciutto, parmesan & pine nut stuffing
(from Rene Olson)
Ingredients:
4 T. butter
1 medium leek, halved, rinsed and sliced
1 (6 oz.) pkg. of sage and herb stuffing mix cubes
1 (14.5 oz.) can of chicken broth (reduced sodium, if you prefer)
3 oz. pine nuts, toasted
4 oz. dried cranberries
1 (2.46 oz.) pkg. prosciutto, sliced thin crosswise
1 c. shredded parmesan cheese
Instructions:
Preheat oven to 350 degrees. In skillet, melt butter over medium high heat. Saute leeks 4 to 5 minutes, set aside. In a large mixing bowl, combine stuffing cubes, broth, pine nuts, cranberries, prosciutto, parmesan and sauteed leeks. Spoon mixture into well greased 1.5-2 quart baking dish or if you prefer, into muffin pan.
Cover and bake 25-30 minutes. Remove cover and bake another 5-10 minutes. Serves 6.