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Happy Hippy Stuffing Recipe

Recipe by: Tiffani Osterhout Panek

"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!"

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook45 m
Ready In1 h 10 m

1Preheat 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.
2Melt 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.
3Toss 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.
4Bake in preheated oven until browned, about 30 minutes.

Ingredients