Happy Hippy Stuffing

Name: Happy Hippy Stuffing
Ingredients: 1/2 cup shelled pumpkin seeds; 1/2 cup shelled sunflower seeds; 1/4 cup butter; 1 cup minced onion; 3/4 cup sliced celery; 3/4 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-NutsTM); 1/4 cup dried cranberries; salt and ground black pepper to taste; 2 egg, beaten; 2 cups vegetable broth

16 ingredients

4 steps

Ingredients

1/2 cup shelled pumpkin seeds
1/2 cup shelled sunflower seeds
1/4 cup butter
1 cup minced onion
3/4 cup sliced celery
3/4 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-NutsTM)
1/4 cup dried cranberries
salt and ground black pepper to taste
2 egg, beaten
2 cups vegetable broth

Directions

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.
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.
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.
4

Bake in preheated oven until browned, about 30 minutes.