Sweet-tart apples and bursting fresh cranberries mingle with softened onion and celery, all deepened with a generous mix of sage, thyme, and rosemary for that classic holiday aroma. A savory broth laced with beaten eggs and a bright splash of apple cider vinegar binds everything together, so every bite stays moist without turning mushy. The whole dish bakes low and slow under foil before finishing uncovered, giving you a golden, set top with a tender interior underneath. Finished with a scatter of fresh parsley, it's a fragrant, herb-forward side that works beautifully for a Paleo holiday spread. It's the kind of stuffing that disappears fast at the table, no one will guess how simple the ingredient list actually is.
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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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