Toasted bread cubes soak up a savory mix of sautéed onion and celery, fragrant garlic, and a fresh herb trio of thyme, sage, and parsley for that classic holiday-table flavor in every bite. Chicken broth gets tossed in until the bread turns tender and saturated without going soggy, so the texture stays exactly right. Baked first covered to lock in moisture, then uncovered to crisp up the top, this stuffing comes out with a golden, craggy crust and a soft, savory interior underneath. It's an easy make-ahead side that holds up beautifully next to roasted turkey or chicken, and it's a solid pick for a dairy free spread. Simple pantry herbs do the heavy lifting here, so the flavor stays bright and herby rather than heavy.
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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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