Golden cubes of day-old bread soak up savory browned Italian sausage and a fragrant tumble of celery, onion, and garlic in this classic stuffing. Fresh thyme, sage, and rosemary bring that unmistakable holiday aroma, while a generous pour of chicken broth keeps every bite moist without turning soggy. Baked first under foil to steam through, then uncovered until the top crisps into golden, craggy edges, it hits that perfect balance of tender interior and crunchy top. A scatter of fresh parsley at the end adds a bright, herby finish before it goes straight from the dish to the table. This one's a solid pick for a dairy free spread, delivering all the cozy, savory flavor of traditional stuffing without missing a beat.
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Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed sheet pan and bake for 12–15 minutes, turning once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to the bowl with the bread cubes, leaving the rendered fat in the skillet.
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