Happy Hippy Stuffing Recipe

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.

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.

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.

Bake in preheated oven until browned about 30 minutes.