I’ve made this a few times, and always gotten pretty good response. It’s easy and tasty, and all the ingredients are available, even outside larger cities. Thanks, Rach!
Corn, Sage and Prosciutto Stuffing
courtesy Rachael Ray
1 tbsp extra-virgin olive oil
2 tbsp butter
3 ribs celery from the heart, chopped
1 medium onion, chopped
Salt and pepper
2 tsp poultry seasoning
4 sprigs fresh sage (2 tbsp) chopped
2 tbsp chopped flat leaf parsley
¼ pound prosciutto, deli sliced like bacon, then chopped
4 corn muffins, from bakery section of supermarket, crumbled
1 cup chicken stock or broth or, canned turkey broth
- To a skillet over medium high heat, combine oil and butter.
- When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning.
- Sauté 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine.
- Crumble muffins into the pan.
- Moisten stuffing with broth and heat through.
- Remove from heat.
- Cover with foil to keep warm.
Depending on where you get the muffins, the stuffing can come out on the sweet side. The last time I did this, I made a batch of Jiffy cornbread, and substituted it for half the muffins. It toned down the sweetness pretty well.