Ingredients:

  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 pound bulk pork sausage, removed from casings
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 8 cups day-old bread, cubed
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 1/2 cups chicken broth
  • 1/2 cup melted butter, for drizzling

Instructions:

  1. Melt half the butter in a large skillet. Sauté onion and celery until softened.
  2. Add sausage to the skillet and cook until browned and crumbled. Drain off any excess fat.
  3. Stir in sage, thyme, and rosemary. Cook briefly to release the aromas.
  4. In a large bowl, combine the cooked sausage mixture, bread cubes, and nuts (if using).
  5. Pour in chicken broth and remaining melted butter. Toss gently to combine, ensuring the bread is moistened.
  6. Grease the muffin tin generously. Spoon the stuffing mixture into each muffin cup, packing it in slightly.
  7. Bake in a preheated oven until golden brown and the tops are crispy.
  8. Let the muffins cool slightly in the pan before removing and serving.