Toasted bread cubes soak up a savory blend of sautéed onion and celery, sweet-tart apples, and bursting fresh cranberries, all rounded out with a fragrant mix of sage, thyme, and rosemary. The bread cubes turn golden and set as they bake, giving you that classic contrast of a crisp top over a tender, moist interior. A splash of apple cider vinegar brightens the whole dish, cutting through the richness of the herbs and fruit for a stuffing that never tastes one-note. It's an easy make-ahead side that bakes up in one dish, so it's ready to go straight into your holiday spread. This one slots right into a dairy free menu without sacrificing any of that classic stuffing flavor and texture. Whether it's the centerpiece side or tucked alongside roasted mains, it's a comforting, crowd-pleasing dish worth adding to the rotation.
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Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on two rimmed sheet pans and bake for 20–25 minutes, stirring once halfway through, until dry and lightly crisp but not browned. Transfer to a large mixing bowl and raise the oven temperature to 375°F (190°C).
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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