If using fresh bread, cube it and bake on a baking sheet at 250°F (120°C) for 15-20 minutes until lightly toasted and dried, then set aside.

Melt butter in a large skillet over medium heat, then add diced onion and celery and cook for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.

In a large bowl, combine the dried bread cubes, sautéed aromatics, fresh sage, thyme, rosemary, salt, pepper, and optional cooked turkey sausage.

Gradually pour in 1.5 cups of broth, mixing gently until the bread is moistened, then stir in the beaten egg to bind the mixture.

Lightly grease a 12-cup muffin tin and firmly spoon the stuffing mixture into each cup, packing it down gently.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tops are golden brown and the muffins are heated through.

Let the Stuffing Muffins cool slightly in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool further.

While muffins are baking, combine cranberries, orange juice, and sugar in a small saucepan and bring to a simmer over medium heat, stirring occasionally.

Continue to simmer for 8-10 minutes until cranberries have burst and the sauce has thickened; mash some cranberries with the back of a spoon if desired.

For a smoother glaze, press the mixture through a fine-mesh sieve, discarding solids, and add water a teaspoon at a time if too thick. Stir in orange zest if using.

Drizzle the warm cranberry glaze over the Stuffing Muffins just before serving.