- 1 (1-pound) loaf crusty bread, cut into small (⅓-inch) cubes
- 6 tbsp. melted butter, divided
- 1 large sweet onion, diced
- 4 celery stalks, diced
- 2 garlic cloves, minced
- 1/2 c chopped fresh parsley
- 2 tbsp. chopped fresh thyme
- 2 tbsp. chopped fresh rosemary
- 2 tbsp. chopped fresh sage
- 2 ½ cups turkey, chicken or vegetable broth
- Salt and freshly ground black pepper
- Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
- In a large bowl, toss the bread with 4 tablespoons of the melted butter.
- Pour the remaining 2 tablespoons melted butter into a large skillet and heat over medium heat. Add the onion and celery, and cook until the vegetables are tender, 4 to 5 minutes.
- Add the garlic and cook until fragrant, 1 minute more. Stir in the parsley, thyme, rosemary and sage.
- Pour the onion and celery mixture over the bread and toss well to combine. Add the broth and toss well to coat. Let the mixture sit 10 to 15 minutes to absorb the liquid, tossing occasionally. Season with salt and pepper.
- Divide the stuffing evenly among the prepared muffin cups. The cups will be full. Bake until the tops are golden brown and crusty, 30 to 35 minutes. Let cool 5 minutes before serving warm.