Toasted gluten free bread cubes soak up a savory blend of sautéed onion, celery, and garlic, brightened with fresh thyme, sage, and rosemary. Sweet-tart dried cranberries and toasted walnuts bring bursts of flavor and crunch to every scoop, while a broth-and-egg mixture binds it all into a tender, custardy interior. Baked first covered to stay moist, then uncovered until the top turns deeply golden and crisp, this stuffing hits that perfect balance of soft center and crackly edges. It's an easy make-ahead side that fits neatly into a low-sodium spread without sacrificing any of the classic holiday flavor. Finish with a scatter of fresh parsley for a pop of color right before serving.
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Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a large baking sheet and bake for 20–25 minutes, turning once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl and increase the oven temperature to 375°F (190°C).
Spread the chopped walnuts in a single layer on the same baking sheet and toast in the oven for 5–7 minutes, until fragrant and lightly golden — watch closely, as they can brown quickly. Add the toasted walnuts to the bowl with the bread cubes.
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