Toasted bread cubes soak up a savory blend of sautéed onion, celery, and garlic, all seasoned with sage, thyme, and rosemary for that classic holiday flavor in every bite. The bread bakes twice — first to a golden crisp, then again in the dish — so you get that coveted contrast of crunchy top and tender, custardy center. Low-sodium chicken broth keeps everything moist without weighing it down, and a scattering of fresh parsley at the end brightens the whole dish. This one's a solid pick for a dairy free spread, whether it's landing on a holiday table or rounding out a weeknight roast chicken dinner. Simple pantry staples and a couple of straightforward skillet steps are all it takes to get there.
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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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