- 1/2 cup shelled pumpkin seeds
- 1/2 cup shelled sunflower seeds
- 1/4 cup butter
- 1 cup minced onion
- 3/4 cup sliced celery
- 3/4 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 bite-sized pieces
- 1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
- 1/4 cup dried cranberries
- salt and ground black pepper to taste
- 2 egg, beaten
- 2 cups vegetable broth
- 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.