Vegan Herb Bread Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Cubes of hearty white or sourdough bread get toasted until golden and dry, then tossed with a fragrant mix of softened onion, celery, garlic, thyme, and sage for that classic savory depth. Fresh parsley brightens the whole thing before it's moistened and pressed into an even layer, baked until the top turns crisp and golden while the inside stays soft and tender. It's the kind of stuffing that hits every note you want at the holiday table — herby, comforting, and full of texture contrast between the crackly top and the soft, saturated center. This one is a great fit for a vegan spread, easy to make ahead and reheat, and hearty enough to stand alongside all your other sides. Simple ingredients, classic technique, and a dish that disappears fast once it hits the table.

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Ingredients

8 servings

1 lb day-old white sandwich bread or sourdough, cut into ¾-inch cubes (about 10 cups)
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7 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 medium yellow onions, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
1 tbsp fresh flat-leaf parsley, finely chopped
½ tsp salt
¼ tsp black pepper
2 ½ cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.

Instructions

1
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.
2
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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