Happy Hippy Stuffing

This recipe is a perfect alternative for the vegetarians amongst us, or just for something different. All my friends, even the meat eaters, love it!

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 406 Calories

Ingredients

• 1 teaspoon ground cardamom
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 cup minced onion
• 1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
• 1 tablespoon dried thyme
• 2 bay leaves
• 2 cups vegetable broth
• 2 egg, beaten
• 1 loaf whole-grain bread, cut into bite-sized pieces
• 0.25 cup butter
• 0.25 cup dried cranberries
• 0.5 cup shelled pumpkin seeds
• 0.5 cup shelled sunflower seeds
• 0.75 cup sliced celery
• 0.75 cup grated carrot

Recipe Instructions

Step 1

Bake in preheated oven until browned, about 30 minutes.

Step 2

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 3

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 4

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.