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Happy Hippy Stuffing

  • 8servings
  • 45minutes
  • 344calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, E, P
MineralsSelenium, Zinc, Natrium, Chromium, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup shelled pumpkin seeds

  2. 1/2 cup shelled sunflower seeds

  3. 1/4 cup butter

  4. 1 cup minced onion

  5. 3/4 cup sliced celery

  6. 3/4 cup grated carrot

  7. 1 teaspoon ground cardamom

  8. 1 tablespoon dried thyme

  9. 2 tablespoons chopped fresh parsley

  10. 2 bay leaves

  11. 1 loaf whole-grain bread, cut into bite-sized pieces

  12. 1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)

  13. 1/4 cup dried cranberries

  14. salt and ground black pepper to taste

  15. 2 egg, beaten

  16. 2 cups vegetable broth

Instructions Jump to Ingredients ↑

  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.

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