Stuffing Cupcakes

prep time: 5 minutes (not including time to make buns) cook time: 30
minutes yield: 12 cupcakes (1 per serving)

½ cup (1 stick) unsalted butter (or bacon fat or lard if
dairy-free)
8 ounces white mushrooms, sliced
3 stalks celery, chopped
¼ cup chopped onions
½ teaspoon dried ground sage
½ teaspoon poultry seasoning
1 pound bulk pork sausage
1 batch Keto Buns (here)
1 cup beef or chicken bone broth, homemade (here) or
store-bought
1 teaspoon fine sea salt
½ teaspoon ground black pepper
2 large eggs, beaten

1. Preheat the oven to 325°F. Grease a standard-size
   12-well muffin pan.


2. Place the butter in a large cast-iron skillet over
   medium-high heat. Cook, whisking, until brown (but
   not black!) flecks appear—this is browned butter.
   Reserve ¼ cup for drizzling over the top of the