Cubes of day-old bread get toasted until golden and craggy, then tossed with a buttery sauté of onion, celery, and garlic that fills the kitchen with that classic holiday-table smell. Fresh thyme, sage, and parsley bring the herby backbone, while a generous soak of chicken broth keeps every piece moist without turning mushy. Baked first under foil to stay tender, then uncovered until the top crisps into golden, craggy edges, this stuffing hits that perfect balance of soft center and crunchy top. It's a straightforward, no-fuss side that works beautifully for a Egg Free spread, since the whole dish comes together from bread, aromatics, herbs, and broth. Make it in one dish and let the oven do the rest — it's the kind of stuffing people go back for seconds on.
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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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