1. Toast your bread slices and then cube or tear apart the two loaves of bread into small pieces to make 10 cups of bread. Divide the bread equally into two large mixing bowls. 

2. Dice 1 cup of onion and 1 cup of celery. Place in a microwave safe bowl and melt butter with the diced onion and celery. Alternatively, you could melt the butter into the celery and onions in large skillet on the stove over medium heat. 

3. Split the butter, onion and celery mixture equally between the two bowls of bread.

4. Add salt, black pepper, poultry seasoning and sage into each bowl of stuffing mixture.

5. Add in just enough chicken broth to the stuffing mixture to wet it and begin mixing the stuffing together with your hands.

6. Spray a muffin tin with cooking spray and fill the muffin tins with the stuffing mixture. Alternatively, form the stuffing mixture into balls and place two inches apart on a cookie sheet.

7. Bake the stuffing muffins at 375 degrees until the muffins are golden brown and have crispy edges on the top of the bread and are cooked through, about 10-15 minutes.