1 large loaf sourdough bread (about 1 1/4 lbs.), cut into 1/2″ cubes
2 tbsp. olive oil
1 lb. bacon, chopped
3 celery stalks, halved lengthwise and sliced
1 medium onion, chopped
1 tbsp. Buttery Steakhouse Seasoning
1 cup grated parmesan cheese
2 eggs, lightly beaten
3 cups low-sodium chicken broth
Pre-heat oven to 350°F.
Spread the bread evenly on a large baking sheet and bake 10-12 minutes until bread is dried out and is golden brown. Remove and let cool.
Increase heat to 375°F.
Cook the bacon over medium-high heat, stirring occasionally, until crisp, about 10-12 minutes. Remove bacon and place on paper-towel lined plate. Remove all but 1 tbsp. of bacon fat from skillet.
Add olive oil, Buttery Steakhouse Seasoning, celery, and onion to skillet and cook until translucent and tender. Remove and let cool.
Place bread into a large mixing bowl, then add celery/onion mixture, chicken stock, eggs, bacon, and Parmesan cheese. Stir gently until combined.
Divide stuffing mixture evenly into greased muffin tin. Cover with foil.
Bake for 30 minutes, remove foil and bake uncovered for 15 minutes or until tops are golden brown. Serve and enjoy!