Cubes of golden, oven-toasted bread soak up a savory mixture of butter-softened onion, celery, and garlic, along with a fragrant blend of sage, thyme, and rosemary that gives this stuffing its cozy, classic flavor. Low-sodium chicken broth and beaten eggs bind everything together into a moist, tender bake that still holds its structure once it's baked through. The top turns deeply golden and slightly crisp while the inside stays soft and custardy, exactly what you want from a great holiday side. A scatter of fresh parsley at the end brightens the whole dish and adds a pop of color. It's an easy make-ahead option that fits neatly into an added salt–conscious kitchen without sacrificing any of that traditional stuffing comfort.
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Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 15–18 minutes, stirring once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
Melt the 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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