Golden, toasted bread cubes soak up a savory mix of sautéed onion, celery, and sweet-tart apple, with fresh sage, thyme, and rosemary bringing that classic holiday-table aroma to every forkful. Vegetable broth keeps everything moist and cohesive as it bakes, while a final uncovered stretch in the oven crisps the top into golden, craggy perfection and sets the edges just right. It's the kind of side that hits every note you want from stuffing — savory, herby, a little sweet from the apple, and satisfyingly textured between soft center and crunchy top. A scatter of fresh parsley at the end brightens the whole dish before it goes straight from the baking dish to the table. This one is a genuinely solid pick for an egg free spread, no special workarounds needed at the table. Make it once and it'll earn a permanent spot next to the mashed potatoes and gravy.
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Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed baking sheet and bake for 15–18 minutes, tossing once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
Melt the vegan butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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