Delighted Hippy Stuffing

Step 1

Start by heating your oven to 350°F (175°C). Spread the pumpkin and sunflower seeds out on a baking sheet and pop them in the oven for about 5 minutes, just until they’re lightly toasted and smell nutty. While the seeds are toasting, melt the butter in a skillet over medium-high heat. Toss in the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves, and cook everything until the veggies soften up nicely. Be sure to fish out the bay leaves before moving on. In a big bowl, combine the toasted seeds, bread, cereal, cranberries, and the cooked veggie mix. Season with salt and pepper, then stir in the eggs. Slowly pour in the vegetable stock, just enough so the mixture feels moist but not soggy. Transfer it all into a greased casserole dish, then bake for about 30 minutes until the top is golden and delicious.