Pumpkin Seed and Cranberry Stuffing

Pumpkin Seed and Cranberry Stuffing


24 people made this

About this recipe: 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.

Tiffani P.

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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