1 loaf of whole wheat bread, cut or torn into 1-inch cubes (I use scissors for this)
2 green bell peppers, seeded and cut into chunks
1 red bell pepper, seeded and cut into chunks
1 yellow or orange bell pepper, seeded and cut into chunks
2 sweet onions, peeled and cut into chunks
1 zucchini or yellow squash, sliced
8 oz mushrooms, sliced or quartered
1 big bunch of celery, cut into chunks
2 T olive oil
2 T coconut oil
1 T minced garlic
Rubbed sage, to taste
Rosemary, to taste
Thyme, to taste
Salt and fresh-ground pepper, to taste
1-1/2 C vegetable broth
Using a food processor or grinder, mince all the vegetables in batches to about 1/4-inch or 1/8-inch pieces. Use several skillets to saute in a mixture of olive and coconut oil until tender but not browned.
Preheat the oven to 350 F. Combine the bread crumbs, vegetables, herbs, and salt in a large bowl. Mix in the vegetable broth.
Oil a very large baking pan and spread the stuffing into it. Don’t pat it down, just even the top. Sprinkle with paprika and bake for 45 minutes, until browned on top.