Ingredients
100 g (10 slices) thinly sliced prosciutto
1 tbsp olive oil
chopped, fresh parsley, to garnish
whole berry cranberry sauce, to serve
Filling
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 large green apple, peeled, grated
⅓ cup macadamia nuts, chopped
200 g box seasoned stuffing mix
⅓ cup finely chopped fresh parsley
⅓ cup boiling water
⅓ cup whole berry cranberry sauce
Method
- Grease a 12-hole muf n pan (1/3-cup capacity). Line bases with baking paper.
- Cut 6 slices of the prosciutto in half lengthways. Line the sides of each pan hole with a strip of prosciutto. Finely chop remaining prosciutto slices.
- To make filling, heat oil in a large frying pan over a medium heat. Add chopped prosciutto, onion and garlic. Cook, stirring, until onion is soft. Add apple and nuts. Cook, stirring, for 2 minutes. Stir in stuffing mix and parsley. Add combined boiling water and cranberry sauce. Mix well. Remove from heat.
- Divide filling evenly among prepared pan holes. Press down firmly. Drizzle with oil.
- Cook in a hot oven (200C) for about 20 minutes, or until lightly browned and prosciutto is crisp.
- Garnish with parsley. Serve with extra cranberry sauce.
