Happy Hippy Stuffing

• 1/2 cup shelled pumpkin seeds
• 1/2 cup shelled sunflower seeds
• 1/4 cup butter
• 1 cup minced onion
• 3/4 cup sliced celery
• 3/4 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-NutsTM)
• 1/4 cup dried cranberries
• salt and ground black pepper to taste
• 2 egg, beaten
• 2 cups vegetable broth

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.

pumpkin seeds, sunflower seeds, butter, onion, celery, grated carrot, ground cardamom, thyme, parsley, bay leaves, bread, barley nugget cereal, cranberries, salt, egg, vegetable broth

Taken from www.allrecipes.com/recipe/130299/happy-hippy-stuffing/ (may not work)