Sweet-tart apples and bursting cranberries meet a savory trio of sage, thyme, and rosemary in this cozy, oven-baked stuffing — the kind of dish that makes a holiday table smell exactly right. Onion and celery get cooked down until soft and sweet, then folded together with tender bread cubes and a rich broth-and-egg mixture that bakes into a golden, set casserole with crisp edges and a moist center. It's a great fit for a wheat free spread, so you can build a full holiday plate without worrying about cross-contact or hidden ingredients. A scatter of fresh parsley at the end brightens up every warm, herby bite. Whether it's the centerpiece side or just one dish among many, this one delivers all the classic flavor of traditional stuffing while keeping your wheat free table completely covered.
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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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