Pumpkin Seed and Cranberry Stuffing

    Pumpkin Seed and Cranberry Stuffing


    26 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.

    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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