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!

Step: 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.

Step: 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.

Step: 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.

Step: 4

Bake in preheated oven until browned, about 30 minutes.

Per Serving: 406 calories; protein 15.5g; carbohydrates 47.9g; fat 18.5g; cholesterol 61.8mg; sodium 519.6mg.

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