Lay out your bread on 2 baking sheets in a single layer. Bake the bread for about 30 minutes, or until dried out, tossing every 10 minutes so all sides of the bread can be dried. When the bread is done, increase your oven temperature to 375 F and generously spray a 12-count muffin tin with cooking spray.

Melt the butter over medium heat and sauté the celery and onion until softened, about 7 minutes. Add the garlic, salt, oregano, sage, pepper, and thyme and sauté for an additional 1-2 minutes.

Add the dried bread cubes to a large bowl along with the veggie mixture, parsley, parmesan and dried cranberries, if using. Toss together.

In a small bowl, whisk together the eggs and 1 ¼ cups broth. Pour over the bread mixture a little at a time, tossing as you go to evenly coat the bread. You don’t want the bread to be soggy. Let it sit for about 3-5 minutes. If it’s very dry still, add a bit more broth.

Use a ½ cup measuring cup to measure portions into each muffin tin slot.

Bake for about 25-30 minutes until the stuffing cups are golden brown and crispy on top.

Remove from the oven and let cool for 10-15 minutes before removing to a wire cooling rack or serving plate. Use a butter knife to help leverage the muffins out, if needed.