PREHEAT your oven to 375 F. Grease a 9x13 baking dish with cooking spray.
HEAT a skillet over a medium flame for a few minutes, then add the butter or olive oil. After a minute, add the onion, fennel, celery, garlic, thyme, sage, salt, and pepper.
STIR and saute for 10 minutes, until the veggies have softened and are fragrant. Turn off the heat. Stir in half of the rosemary and parsley.
ADD the cubed bread to the baking dish along with the veggie mixture.
ADD a few dollops ofSpero Sunflower Cream CheeseThe Herband stir to incorporate. Pour in the stock slowly and gently stir once more. Cover the baking dish with foil and cook for 25-27 minutes. Optional: broil the stuffing uncovered for a few minutes to get the bread crispy on top!