Golden, savory, and packed with classic holiday flavor, this stuffing gets its deep aroma from sage, thyme, and rosemary simmered with softened onion and celery until fragrant. Toasted bread cubes soak up the seasoned broth and egg mixture until every bite is moist in the center with a crisp, golden top — no dry pockets, no soggy middle. A scatter of fresh parsley at the end brightens the whole dish and adds a pop of color to the table. It bakes up in one dish with a satisfying contrast of tender interior and craggy, browned edges, exactly what you want alongside roasted turkey or a weeknight roast chicken. This one is a great fit for a gluten free spread, so you can serve it right alongside everything else without a second thought.
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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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