Checking the ingredient list, nothing here actually runs afoul of a soy restriction — no soy sauce, soybean oil, or hidden soy derivatives lurking in the mix, so this classic comes together the way it should. Toasted bread cubes soak up a savory blend of butter-softened onion, celery, and garlic, seasoned with sage, thyme, and rosemary for that unmistakable holiday aroma. Chicken broth and beaten egg bind everything into a tender, custardy interior, while an uncovered final bake gets the top crisp and deeply golden. A scatter of fresh parsley at the end brightens the whole dish before it hits the table. It's a comforting, no-fuss side that fits easily into a soy free spread, whether you're serving it alongside a holiday roast or just craving stuffing on a Tuesday.
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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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