Pumpkin Seed and Cranberry Stuffing

    1 hour 10 min

    This is a super-healthy, wholesome vegetarian stuffing. Pumpkin seeds, sunflower seeds, celery, carrot, spices, herbs, wholegrain bread, grape-nuts cereal and cranberries are moistened with chicken stock, then baked. Serve at Christmas or for Sunday lunch.

    28 people made this

    Serves: 8 

    • 70g pumpkin seeds
    • 70g sunflower seeds
    • 50g butter
    • 165g finely chopped onion
    • 100g sliced celery
    • 80g grated carrot
    • 1 teaspoon ground cardamom
    • 1 tablespoon dried thyme
    • 2 tablespoons chopped fresh parsley
    • 2 bay leaves
    • 450g wholegrain bread, cut into bite-sized pieces
    • 115g grape-nuts cereal
    • 4 tablespoons dried cranberries
    • salt and ground black pepper to taste
    • 2 egg, beaten
    • 500ml vegetable stock

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Spread the pumpkin and sunflower seeds onto a baking tray. Toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
    2. Melt the butter in a frying pan 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.
    4. Add the eggs and mix. Add the vegetable stock gradually until the mixture is moist, but not mushy. Transfer mixture to a lightly greased baking dish.
    5. Bake in preheated oven until browned, about 30 minutes.

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    Reviews in English (12)


    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.  -  21 Feb 2009  (Review from Allrecipes US | Canada)


    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.  -  27 Dec 2010  (Review from Allrecipes US | Canada)


    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!  -  08 Nov 2011  (Review from Allrecipes US | Canada)