1-Preheat and Prep: First, preheat your oven to 375°F (190°C) and spread the bread cubes on a large rimmed baking sheet. Bake for about 15 minutes until dry, then let them cool. This step ensures your muffins have the perfect texture.

2-Cook the Veggies and Herbs: Melt the butter in a large skillet over medium heat and sauté the mushrooms for 6 minutes until softened. Add green onions, celery, fresh herbs, garlic, salt, and pepper, and cook until the celery is tender, about 6 to 8 minutes. Butter a 12-cup muffin tin generously for easy removal later.

3-Mix and Bake: Place the dried bread cubes in a very large bowl and add the warm vegetable and herb mixture; toss to combine. In a medium bowl, whisk the eggs and chicken broth together, then add this to the stuffing mixture and toss to coat. Stir in the Parmesan cheese and use a ½ cup measuring cup to fill the muffin tin with the mixture.

3-Mix and Bake: Bake uncovered for 30 to 35 minutes until the muffins are golden brown and crisp. Allow to cool slightly before removing from the tin with a spatula. Preparation time is 15 minutes, cook time is 30 minutes, and total time is 45 minutes, so it’s quick for a holiday treat!