Toasted cubes of dairy free bread soak up a savory blend of sautéed onion, celery, and garlic, brightened with fresh thyme, sage, and parsley for that classic holiday aroma. A whisked mixture of chicken broth and egg binds everything together, so every bite turns out moist in the center with a golden, crisp top once it comes out of the oven. The double-bake method — drying the bread first, then baking covered and uncovered — gives you that perfect contrast of tender interior and crunchy edges. It's an easy make-ahead side that fits neatly into an Added Salt kitchen without sacrificing any of the cozy, herb-forward flavor stuffing is known for. Pull it together for a weeknight roast chicken or scale it up for a holiday spread — either way, it's a reliable favorite 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 baking sheets and bake for 20–25 minutes, stirring once halfway through, until dried out and lightly toasted. Transfer to a large mixing bowl and set aside. Increase the oven temperature to 375°F (190°C).
Melt the dairy free butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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