Happy Hippy Stuffing

Happy Hippy Stuffing

12
Tiffani P. 0

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 406 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

12
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have had my fair share of stuffing and this by far puts the rest to shame. The absolute best recipe for stuffing, super tasty. Delicious with no variations. It is really hard to believe thi...

Most helpful critical review

i really wanted to love this but i found it kind of dry and bland. maybe i just don't like grape nuts!

I have had my fair share of stuffing and this by far puts the rest to shame. The absolute best recipe for stuffing, super tasty. Delicious with no variations. It is really hard to believe thi...

No other stuffing again! By sauteing the veggies in olive oil, this recipe becomes a delicious guilt-free version of a holiday staple. The flavor is wonderful & the result is plenty moist. Wor...

This recipe got a great review from my meat-eating family. I made half a recipe using Milton's Multigrain Bread and dried rather than fresh parsley. I substituted the pumpkin seeds with pepitos...

As a lifelong vegetarian I am always looking for interesting recipes for the holidays. I made this for Thanksgiving this year to mixed reviews. I found it rather bland--I think due to the brea...

A meal in itself, this stuff is great! My husband has never been so excited to see me bring grape nuts home from the store.

Delicious recipes and got lots of positive remarks. My only qualm is that the stuffing ended up a bit dry on the top crust area. Next time, I'll probably cut the bread bits into smaller cubes ...

Excellent! Though I used a bread too thick. Will make sure to use coarse bread next time.

I had someone making a corn casserole -- so a corn bread stuffing was out. I have someone who hates sausage -- so a sausage stuffing was out. Oh yeah and I've got two big macho guys who would ...

Like the other reviewers on here, I found this recipe just superb, as did most of the 16 other people I cooked it for on Thanksgiving - so many compliments. And that's coming from a family of ca...