This is the recipe for my grandmothers stuffing that I grew up on. Every Thanksgiving I would fill my plate with it and then fight with my brother over who would get to eat the leftovers. This is definitely the best stuffing I have ever had, so I got the recipe and tried my hand at it using coconut oil instead of butter. It turned out amazing!!
You will not be disappointed in this recipe, especially if you make your own bread like my grandmother does every year. If you don’t have time you can always use the bread crumbs that you buy in the store. My grandfather always gets his own special individual stuffing that has oysters in it too. This is a great basic recipe to add in anything you want!
1/2 cup Kelapo coconut oil, melted (more to grease baking dish)
4 Tbsp chopped onions
8 cups crustless day old or lightly toasted white, whole wheat, and cornbread (broken into small pieces, not crumbled)
1/3 cup chopped parsley
1 1/2 – 2 cups chopped celery
1 tsp salt, or to taste
1 tsp paprika
1/2 tsp ground nutmeg
3/4 – 1 cup chicken broth or enough to completely moisten all bread
Preheat oven to 325 degrees.
Mix all ingredients in a large bowl, cover with plastic wrap, and put in refrigerator until ready to bake.
Grease 9 x 13 baking dish with Kelapo coconut oil. Put mixture into dish and bake 45 minutes – 1 hour or until browned on top and heated through.
Get a huge plateful, cover with gravy, and enjoy!