Fennel & Leek Stuffing Muffins Recipe, for Thanksgiving or Any Time

Ingredients

• 1 loaf artisan bread such as sourdough or multigrain (about 1 pound), cut into 1-inch cubes
• 4 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 large bulb fennel, ends trimmed and finely diced
• 2 leek, greens trimmed and chopped
• 3 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1 cup coarsely grated Parmesan cheese
• 2 large eggs
• 1 1/2 cups low sodium broth
• Salt and pepper