happy hippy stuffing

Ingredients

• Servings: 8
• 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-nuts™)
• 1/4 cup dried cranberries
• salt and ground black pepper to taste
• 2 egg, beaten
• 2 cups vegetable broth

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). spread the pumpkin and sunflower seeds a baking sheet. toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
• 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.
• 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.
• bake in preheated oven until browned, about 30 minutes.