Toasted bread cubes soak up a savory blend of butter, onion, celery, and garlic, then get finished with fresh thyme, sage, and parsley for that classic holiday-table aroma. Chicken broth keeps everything moist and cohesive, so every bite is tender in the middle with those irresistible golden, crisp edges on top. It's baked low and slow under foil first, then uncovered to crisp up, giving you that perfect contrast of soft interior and crunchy top layer. This is comfort food in its purest form — the kind of stuffing that disappears fast at the table. It's a solid pick for a soy free spread, letting the herbs and aromatics do all the talking without any need for complicated ingredient swaps or hard-to-find items. Simple, fragrant, and satisfying from the first forkful to the last.
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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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