In a saucepan over medium heat, melt 4 tablespoons of butter, then add the sausage and cook until browned and crumbly, about 5-7 minutes. Whisk in 1/4 cup of flour for 1-2 minutes until it forms a paste, then slowly stir in 1 cup of milk and a pinch of cayenne pepper. Cook until thickened, approximately 5 minutes, season with salt and black pepper to taste, and let cool.

In a large skillet, melt another 4 tablespoons of butter over medium heat and sauté 1 chopped onion and 1 cup of chopped celery until softened, roughly 5-7 minutes. Transfer to a large mixing bowl, then add 2 cups of chicken broth, 4 cups of bread cubes, a tablespoon of poultry seasoning, and 2 beaten eggs. Mix until everything is well combined and moist.

Preheat your oven to 350°F (175°C) and grease a muffin tin generously to prevent sticking. Gently fill each muffin cup halfway with the stuffing mixture. Create a small indentation in the center of each muffin and spoon in a generous amount of the prepared gravy—about a tablespoon—before topping with more stuffing to cover. Ensure the gravy is evenly distributed.

Place the filled muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and firm to the touch. You can check for doneness by inserting a toothpick; it should come out clean when they’re ready.

Once baked, remove the muffin tin from the oven and let it cool for 10 minutes on a wire rack. Carefully run a knife around the edges and gently lift the muffins out, taking care not to break them. Serve warm as a delightful side dish that will surprise your guests with each delicious gravy-filled bite.