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 ⓘ
Instructions
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1106
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).