Toasted bread cubes soak up a savory blend of sautéed onion, celery, and garlic, layered with fresh thyme, sage, and parsley for that classic holiday aroma. The bread gets its deep golden color and crisp edges from a stint uncovered in the oven, while chicken broth keeps every bite moist and tender underneath. It's a comforting, from-scratch side that stays true to the herby, buttery flavor you want at the table, without relying on a salty seasoning packet or store-bought stuffing mix to get there. Fresh herbs do a lot of the flavor work here, so the dish tastes bright and layered rather than one-note. This version is a smart pick when you're watching sodium but still want the real deal at your holiday spread.
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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 12–15 minutes, stirring once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
Melt 6 tbsp 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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