This stuffing is all about texture contrast — cubes of toasted bread soak up a savory herb broth while staying crisp and golden on top after that final uncovered bake. Sweet apple and soft onion and celery bring balance to the earthy hit of sage, thyme, and rosemary, and a few cloves of garlic keep everything grounded and aromatic. Everything cooks together in one skillet before it all gets tossed with vegetable broth, so the bread turns tender in the middle and stays crackly at the edges. A scatter of fresh parsley at the end brightens the whole dish right before it hits the table. It's a comforting, crowd-pleasing side that fits easily into a vegetarian spread, whether it's a holiday table or just a cozy weeknight dinner alongside roasted vegetables.
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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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