1. The first step in creating these delectable gravy-stuffed stuffing muffins is to make the homemade gravy. Melt the butter in a saucepan over medium-high heat, then add the sausage and cook until it’s browned and crumbled, about 5-7 minutes. Stir in the flour to create a roux and cook for 2 minutes. Gradually add the milk, stirring constantly, until the mixture boils and thickens. Season the gravy with cayenne, salt, and pepper. Let the gravy cool to room temperature, then refrigerate it for at least 2 hours until it’s thick and chilled.

2. Preheat your oven to 400°F and grease a 12-cup muffin tin. Melt 4 tablespoon of butter in a pan over medium heat, then add the onion, celery, poultry seasoning, salt, and pepper. Cook until the vegetables are translucent, about 4-5 minutes. Pour in the broth and bring it to a boil.

3. In a large bowl, combine the bread cubes, parsley, sage, and thyme. Pour the hot broth mixture over the bread mixture and stir well to combine. Stir in the lightly beaten eggs until everything is evenly distributed.

4. Spoon the stuffing mixture into the prepared muffin cup, pressing down gently. Use your finger to create a hole in the center of each muffin, leaving about 1 inch from the bottom. Add 2 tablespoon of the chilled gravy into each hole, then cover the gravy with additional stuffing, molding it over the top.

5. Brush the tops of the muffins with the remaining 1 tablespoon of melted butter. Bake the muffins for 20 minutes on the middle rack of your oven, until they’re golden brown and firm to the touch.

6. Allow the muffins to cool in the pan for 5-10 minutes before serving. These gravy-stuffed stuffing muffins are the perfect handheld side dish for any holiday meal or cozy gathering. Serve them warm, and don’t be surprised if your guests can’t resist going back for more of these flavor-packed bites!