I’m firmly in the camp of cooking stuffing in a separate dish, not inside your turkey. You avoid the potential of soggy, under-cooked stuffing and food safety issues, plus it’s easier to serve. Not only are these single-serve stuffing muffins easier to dish out, they also provide an abundance of crispy golden edges in each bite, and a moist, perfectly-seasoned centre that’ll have you running for seconds.
Can be made 1 day ahead: prepare to step 6, then let cool in muffin tins, cover and refrigerate. Proceed with step 7 just before serving.
Preheat oven to 275℉. Arrange torn bread evenly on a large baking sheet and bake in oven until very dry, but not toasted, 45 minutes. Let cool and transfer to a large bowl.
Meanwhile, melt butter in a large pot over medium-low heat. Add onion and celery, season with salt and pepper and increase heat to medium-high. Cook until vegetables are softened and onion is just beginning to brown, about 10 minutes.
Add white wine and continue to cook until mostly evaporated, 5 minutes.
Add onion and celery to bowl with bread pieces, along with chopped herbs, salt and pepper, tossing to combine.
Drizzle in 1 ¼ cups of chicken stock, stirring frequently until stock is mostly absorbed.
Whisk together remaining 1¼ cups of stock and eggs until combined and gently fold into stuffing mixture.
Preheat oven to 350℉. Grease 2 large 6-cup, or one regular-sized 12-cup, muffin tins with butter. Divide stuffing between cups, piling high so that it comes about an inch above the top of the tin. Cover loosely with foil and bake on middle rack of oven, rotating half-way through cooking time, until set and cooked through, 20-25 minutes for smaller muffins and 30-35 minutes for larger ones.
Uncover, and bake until tops of stuffins’ are browned and crisp,15- 20 minutes for smaller muffins and 20 to 25 minutes for larger ones.
Let cool 5 minutes before removing from muffin tins and serve.