This stuffing starts with a buttery sauté of onion, celery, and garlic, brightened with fresh thyme, sage, and parsley for that classic holiday aroma filling the kitchen. Toasted cubes soak up a rich mixture of chicken broth and beaten egg until every piece is moist and flavorful but never soggy. A quick bake under foil sets the center, and a final uncovered stretch in the oven crisps the top into a deep golden, craggy crust while the inside stays tender. It's the kind of side that holds its own next to turkey, roast chicken, or a big bowl of mashed potatoes, and it reheats beautifully if you're making it ahead for a crowd. Simple pantry herbs and a hands-off oven method make this one easy to pull together on a busy holiday morning. It's a solid pick for a wheat free spread, delivering all the cozy, savory comfort of classic stuffing without missing a beat.
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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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