Happy Hippy Stuffing Recipe - Allrecipes.com
Happy Hippy Stuffing Recipe

Happy Hippy Stuffing

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"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2009

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 this recipe is healthy because it is so sinfully good. My boyfriend surprised me with this recipe for Valentines day, WOW. I am BLESSED. eat and be happy. yuuum.

Most Helpful Critical Review
May 03, 2014

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


17 Ratings

Dec 30, 2010

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. Works great to make the day before, but bake uncovered or the cool stuffing tends not to heat through. I added 10 oz of baby bella mushrooms as a preference, but this recipe has so much flavor it wasn't really necessary. Also, this filled a deep-dish 9x13 casserole -- WAY more than 8 servings.

Nov 08, 2011

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 (couldn't find the pumpkin seeds), using roasted and salted seeds rather than raw--thus eliminating the need to toast them. This makes a very yummy side dish for anyone, vegetarian or not. Thanks for the recipe!

Nov 28, 2011

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 bread I used. The bread will make or break this recipe! I will know next time! I also will add some garlic and maybe more onions.

Aug 26, 2011

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.

Nov 28, 2011

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 and add more liquid to the mixture. Overall it's great and a definite keeper.

Jan 25, 2011

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


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  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 47.9 g
  • 15%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 520 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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