Cut the slices of bread into approximately 1 inch pieces. Bake the bread pieces at 325 degrees for 15-20 minutes until the bread is dried out.
Heat a skillet over medium heat, add in the butter. Once melted, add in the celery and onions. Sauté for 4-5 minutes stirring frequently until the vegetables are tender. Stir in the minced garlic and cook for 1 additional minute.
Remove from heat. Then stir in the salt, pepper, Italian seasoning and fresh parsley.
In a large bowl, whisk together the eggs with the chicken broth in a large bowl.
Toss in the bread and gently stir until the bread is coated with the chicken broth mixture.
Pour the onion and celery mixture over the bread and toss well to combine.
Then let the mixture sit for 10 minutes so that the bread can absorb the moisture stirring occasionally.
Preheat the oven to 375 degrees F and spray a 12 cup muffin tin with a non stick cooking spray.
Divide the stuffing mixture evenly amount the muffin cups. Bake for 30-40 minutes until the tops are golden brown and crusty.
Let cool for 5 minutes and then serve warm. Enjoy!
Refrigerate the leftovers in an air tight for up to 4-5 days.