• 5-6 pieces of Pane Turano (cubed)
• 3 tbs butter
• 1 medium onion
• 4 garlic cloves (minced)
• 1.5 cups celery (diced)
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1 egg
• 2 1/2 - 3 cups of vegetable or chicken broth
• Oil or butter for greasing muffin tin

① Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
② Heat butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
③ Stir thyme, rosemary, salt, pepper and egg into bowl.
④ Slowly add broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
⑤ Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
⑥ Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with butter or gravy.