1

Preheat the oven to 300ºF. Place the bread on a baking sheet and transfer to the oven. Bake for 15 minutes, until slightly browned and crispy. Set aside in a large bowl.

2

Increase the oven temperature to 375ºF and line a muffin tin with liners. Spray lightly with oil.

3

Heat a large skillet over medium heat and add the oil. Once hot, add the onion and celery and cook until softened, about four to five minutes, stirring occasionally. Add the sausage and break it apart with a wooden spoon or spatula and cook until lightly browned and cooked through, about seven to eight minutes. Add the garlic and rosemary and season with salt and pepper. Cook for one minute and then remove from the heat.

4

Pour the sausage mixture into the bowl with the bread.

5

In a small bowl, whisk the eggs and mix with the broth.

6

Pour the broth mixture over the bread and sausage and toss well with a large spoon.

7

Spoon the mixture into the prepared muffin tin, pressing down on the tops with the back of a spoon and then adding a bit more. Press down again firmly. This helps the muffin cups hold together and brown more in the oven. Repeat with the remaining stuffing mixture.

8

Transfer the muffin tin to the oven and bake for 24 to 30 minutes or until the tops are nicely browned.

9

Let cool in the muffin tin for ten minutes and then transfer to a cooling rack. Enjoy!

10

Substitutions: Gluten-free: use gluten-free bread. Vegetarian: use a vegetarian sausage or mushrooms and vegetable broth.