Instructions

1. Preheat the oven to 375F. Spray the cups of a 12-cup muffin pan with cooking spray.
2. In a large bowl, combine the bread and four tablespoons of melted butter, tossing to moisten the bread with the butter.
3. Pour the remaining two tablespoons of melted butter into a large skillet over medium heat.
4. Add the onion and celery. Cook, stirring often, for four to five minutes or until the vegetables are tender.
5. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the parsley, thyme, rosemary and sage. Season the mixture with salt and pepper.    
6. Add the onion and celery mixture to the bread and toss well to combine. Add the broth and mix well to evenly moisten the bread. Allow the mixture to sit for 10 to 15 minutes, tossing occasionally, to absorb the broth.
7. Divide the stuffing evenly among the prepared muffin cups.
8. Bake for 20 to 25 minutes or until the tops are golden brown and crusty.
9. Remove from oven and allow to cool 5 minutes before removing the stuffing muffins from the muffin pan. Serve warm.