Golden, day-old bread cubes soak up a rich broth base while diced apples and fresh cranberries bring bursts of sweet-tart flavor throughout every bite. Sautéed onion and celery build a savory foundation, and a generous mix of fresh sage, thyme, and rosemary gives this stuffing that classic, herby holiday aroma. The top bakes up crisp and golden while the inside stays tender and moist, thanks to a quick foil-covered start before finishing uncovered in the oven. Fresh parsley scattered over the top right before serving adds a pop of color and a little herbal lift. It's a comforting, crowd-pleasing side that fits neatly into a soy free holiday spread, no complicated swaps to think about at the table. Serve it alongside your favorite roasted mains for a stuffing that tastes like it's been on the table for generations.
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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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