This classic stuffing gets its cozy, savory foundation from a slow sauté of onion, celery, and garlic, mellowed with sage, thyme, and rosemary until the whole kitchen smells like a holiday. Toasting the bread cubes first is the trick to that ideal texture — crisp golden edges giving way to a tender, custardy interior once everything soaks up the warm chicken broth. A couple of beaten eggs bind it all together, so every scoop holds its shape while staying rich and moist rather than soggy. It bakes up with a deeply golden top and a soft, savory center, finished with a scatter of fresh parsley for brightness. Simple, comforting, and easy to portion out for a crowd, it's a solid choice for a wheat free spread at any holiday table.
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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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