Ingredients

• 1 loaf brioche bread, cut into about 1" cubes
• ½ cup salted butter
• ½ bunch green onions
• 3 sticks cut celery
• 2 large peeled carrots, diced small
• ½ peeled & cleaned butternut squash, diced small
• 3 cloves of garlic, chopped finely
• 1 bunch Italian parsley, chiffonade
• 1 tbsp fresh thyme leaves
• 1 ½ cup fresh blueberries
• 1 cup vegetable stock
• 3 large eggs
• 1 tbsp kosher salt
• 1 tsp black pepper

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Prepare a baking sheet with parchment paper.
3. Cube the bread, then place on a baking sheet and toast in the oven for 6 minutes. Remove from the oven and set aside.
4. In a large pan or pot, combine the butter with the garlic, squash, carrots, and celery. Cook until vegetables are softened (about 5-8 minutes on medium heat).
5. Season with ½ the salt and pepper, then remove from heat.
6. Place the vegetables, bread and the rest of the ingredients in a large mixing bowl and mix until completely combined.
7. Butter a 12-cup muffin pan, then fill the cups with approximately ½ cup of the stuffing mix in each.
8. Place the muffin pan in the oven, and bake at 375 degrees for about 30 minutes (or until muffins are golden brown and crispy on the outside).
9. Let cool in tins until room temperature before serving.
10. Carefully remove from tins with an offset spatula.