Name: Happy Hippy Stuffing
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Ingredients: 0.5 cup shelled pumpkin seeds; 0.5 cup shelled sunflower seeds; 0.25 cup butter; 1 cup minced onion; 0.75 cup sliced celery; 0.75 cup grated carrot; 1 teaspoon ground cardamom; 1 tablespoon dried thyme; 2 tablespoons chopped fresh parsley; 2 bay leaves; 1 loaf whole-grain bread, cut into bite-sized pieces; 1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™); 0.25 cup dried cranberries; salt and ground black pepper to taste; 2 egg, beaten; 2 cups vegetable broth

Ingredients

Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spread the pumpkin and sunflower seeds onto a baking sheet. Toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
Step 2

Melt the butter in a skillet over medium-high heat. Add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves to the butter and cook until the vegetables are tender; remove the bay leaves.
Step 3

Toss together the toasted seeds, bread, cereal, cranberries, and vegetable mixture in a large bowl; season with salt and pepper. Add the eggs and mix. Add the vegetable stock gradually until the mixture is moist, but not mushy. Transfer mixture to a lightly greased casserole dish.
Step 4

Bake in preheated oven until browned, about 30 minutes.

Enjoy your meal!