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Stuffing with Sunflower and Pumpkin Seeds

Prep time: 15
Cook time: 30
Servings: 8


1 cup Good Sense® Roasted & Salted Sunflower and Pumpkin Seed Mix
¼ cup butter
1 cup minced onion
¾ cup sliced celery
¾ cup grated carrot
1 teaspoon ground cardamom
1 tablespoon dried thyme
2 tablespoons chopped fresh parsley
2 bay leaves
1 loaf whole grain bread, cut into 1 ½ inch cubes
1 cup wheat and barley nugget cereal
¼ cup Good Sense® Dried Cranberries
Salt and Black Pepper to taste
2 eggs, beaten
2 cups vegetable broth


Preheat oven to 350°F. Melt butter in skillet over medium-high heat. Add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves and cook until the vegetables are tender; remove bay leaves.

Toss together seeds, bread, cereal, cranberries, and vegetable mixture in a large bowl; season with salt and pepper. Add the eggs and mix. Gradually add just enough vegetable broth to moisten the stuffing. Transfer mixture to a lightly greased casserole dish.

Bake in preheated oven until browned, about 30 minutes.