This savory, herb-packed stuffing brings all the classic holiday flavor without missing a beat. Onion and celery cook down until soft and sweet, then get layered with garlic, sage, thyme, and rosemary for that deeply savory, aromatic base everyone waits for all year. Low-sodium chicken broth and beaten eggs bind everything into a rich, custardy texture that bakes up golden on top and tender underneath. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness. It's a comforting, crowd-pleasing side that fits neatly into a Paleo spread, so you can pass the platter without a second thought. Make it once and it's likely to become the dish everyone reaches for twice.
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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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