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 herby holiday flavor. Chicken broth and beaten eggs bind everything together, so every bite comes out moist in the center with a golden, crisped top once it's baked uncovered. It's a straightforward, from-scratch stuffing built on simple aromatics rather than anything processed, which makes it a solid, no-fuss pick for a soy free spread. The texture strikes that perfect balance — crisp edges, tender middle — that makes stuffing the star of the table instead of an afterthought. Whether it's headed to a holiday dinner or a weeknight roast chicken, this one delivers all the cozy, herby comfort you want without a second thought about what's on the ingredient list.
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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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