Preheat oven to 350 degrees F. Generously butter or spray with cooking spray, two standard size muffin tins. Set aside.

Place cubed bread on a baking sheet and bake in preheated 350 degree F oven for 12-15 minutes, or until lightly browned.

Remove bread cubes from oven and place in a large mixing bowl. Set aside.

Meanwhile, melt butter in a large skillet over medium-high heat. Add onions and cook until translucent, about 5-7 minutes. Add celery and cook for an additional 5 minutes. Add garlic and cook for 1 minute.

Add sauteed vegetables to bread mixture in bowl. Stir in chopped parsley, poultry seasoning, salt and black pepper. Stir to combine.

Add whisked eggs and enough broth until bread mixture is moistened but not wet. Mix well.

Spoon stuffing mixture into prepared muffin tin. Bake in a preheated 350 degree F oven for 15-20 minutes or until center is firm and muffins are golden brown. Serve warm or room temperature.

NOTE: Stuffing mixture can be made up to 24 hours in advance.