Stuffing in a muffin form!
Preheat oven to 400°. Lightly spray a 12-cup muffin pan with non-stick spray.
In a large sauté pan, brown and crumble Italian sausage over medium-high heat, about 10 minutes.
Remove sausage and set aside, add vegetable oil. Reduce heat to medium; add onion, carrots and celery. Sauté until vegetables are clear and soft.
Add chicken broth and bring to a boil, reduce heat and simmer for 10 minutes. Transfer vegetables to a large bowl to cool.
Add black pepper, salt, and Italian seasoning. Taste, adjust seasoning if necessary.
Toast diced rolls on a baking sheet until crisp, about 10 minutes.
Add rolls, Italian sausage and beaten eggs to the vegetable mixture, stir to combine.
Place 1/2 cup of roll mixture into each muffin tin.
Bake for 30 minutes, until toothpick comes out clean and dressing cups are lightly browned.
Serve with your favorite gravy and enjoy!
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