Golden, crisp-edged cubes soak up a rich blend of sautéed onion, celery, and garlic, with fresh thyme, sage, and parsley bringing that classic holiday aroma to every bite. The bread toasts first for structure, then gets soaked through with savory broth until it's saturated but never soggy, so the center stays tender while the top bakes up deeply golden and crackly. Butter carries the vegetables to a soft, fragrant finish, giving the whole dish a rounded, savory backbone without any one flavor overpowering the herbs. It's the kind of side that disappears fast at a holiday table, equally good spooned next to roasted turkey or eaten straight from the pan while it's still warm. This one is a solid choice for a gluten free spread, delivering all the cozy, herby comfort of classic stuffing without asking you to compromise on texture or flavor.
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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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