Mushroom, Herbs, & Prosciutto Stuffing

Servings: 6 to 8

Prep Time:

Cook Time: 25 to 35 mins


3 oz Prosciutto chopped

8 oz sliced baby bella

1 stick butter

1/2 head cabbage thick chiffonade

1 tb ea fresh chopped basil, thyme, & rosemary

1-1/2 cups Chicken Broth

1 tb minced garlic

salt & pepper to taste

drizzle white truffle oil

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing


  1. Take 3 tablespoons of butter and melt in a saucepan. Add prosciutto, and brown.
  2. Add another tablespoon of butter then add sliced bellas. Add salt & pepper to taste, with rosemary and thyme, then sauté.
  3. Let mushrooms get sautéed, then add 2 tb butter and add cabbage. Add garlic, as well as salt & pepper to taste. Then add broth, a little at a time, along with the stuffing mix.
  4. Mix in a pan, then transfer all ingredients to prepared dish pan (8"x8").
  5. Bake at 350 degrees for 25-35 mins or until heated through and cabbage is tender.
  6. Cut 2 tb butter into tiny cubes and place on top of dish. Drizzle truffle oil on top.

This recipe comes courtesy of:
Barbara Wheeler - 1st Place Winner - Mrs. Cubbison's Recipe Contest 2012
Los Angeles Trade Tech Culinary School's 15th Annual Student Chef Thanksgiving Stuffing Cook-Off