Toasted cubes of hearty 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 rich, seasoned broth mixture binds everything together before it bakes low and slow, giving you a stuffing that's tender in the center with a golden, crisp top. The eggs help set the texture just right, so every scoop holds together instead of falling apart on the plate. It's an easy make-ahead side that fits beautifully into a vegetarian holiday spread, no fuss required. Whether it's Thanksgiving, Friendsgiving, or just a cozy dinner, this one earns a permanent spot on the table.
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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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