Toasted bread cubes soak up a savory blend of sautéed onion, celery, and garlic, deepened with fresh thyme, sage, and parsley for that classic holiday-stuffing aroma. Rich chicken broth moistens every piece so the center stays tender while the top bakes up golden and crisp at the edges. The two-stage bake — foil-covered first, then uncovered — is what gives this dish its signature contrast of soft interior and crackly, toasted top. Onion, celery, and garlic get plenty of time in the skillet to turn soft and deeply fragrant before they ever meet the bread, so the flavor runs all the way through rather than sitting on the surface. It's a comforting, herb-forward side that fits neatly into a Paleo spread without skipping the flavors that make stuffing feel like stuffing.
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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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