Ingredients
- ½ cup shelled pumpkin seeds
- ½ cup shelled sunflower seeds
- ¼ cup butter
- 1 cup minced onion
- ¾ cup sliced celery
- ¾ 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™)
- ¼ cup dried cranberries
- salt and ground black pepper to taste
- 2 egg, beaten
- 2 cups vegetable broth
Why You'll Want This Again
Helpful Chef Tips
- Toast nuts or seeds lightly before adding to deepen their flavor.
- Don’t overcrowd the pan when sautéing vegetables to ensure they cook evenly.
Step 1
Heat your oven to 350°F (175°C). Spread the pumpkin and sunflower seeds out on a baking sheet and pop them in the oven for about 5 minutes, until they’re nicely toasted and fragrant.
Step 2
While the seeds are toasting, melt the butter in a skillet over medium-high heat. Add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves. Cook everything together until the veggies are soft and fragrant, then fish out the bay leaves and set the mixture aside.
Step 3
In a big bowl, combine the toasted seeds, bread, cereal, cranberries, and your cooked veggies. Season with salt and pepper to taste, then crack in the eggs and give it all a good mix. Slowly pour in the vegetable stock, stirring as you go, until the mixture feels moist but not soggy.
Step 4
Transfer the stuffing into a lightly greased casserole dish and spread it out evenly. Bake in your preheated oven for about 30 minutes, until the top is golden and a little crispy. Let it cool for a few minutes before serving and enjoy!
