Happy Hippy Stuffing

Happy Hippy Stuffing

11 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Tiffani P.
Recipe by  Tiffani P.

“This recipe is a perfect alternative for the vegetarians amongst us, or just for something different. All my friends, even the meat eaters, love it!”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.
  3. 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.
  4. Bake in preheated oven until browned, about 30 minutes.

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Reviews (11)

Rate This Recipe


I have had my fair share of stuffing and this by far puts the rest to shame. The absolute best recipe for stuffing, super tasty. Delicious with no variations. It is really hard to believe this recipe is healthy because it is so sinfully good. My boyfriend surprised me with this recipe for Valentines day, WOW. I am BLESSED. eat and be happy. yuuum.



No other stuffing again! By sauteing the veggies in olive oil, this recipe becomes a delicious guilt-free version of a holiday staple. The flavor is wonderful & the result is plenty moist. Works great to make the day before, but bake uncovered or the cool stuffing tends not to heat through. I added 10 oz of baby bella mushrooms as a preference, but this recipe has so much flavor it wasn't really necessary. Also, this filled a deep-dish 9x13 casserole -- WAY more than 8 servings.



This recipe got a great review from my meat-eating family. I made half a recipe using Milton's Multigrain Bread and dried rather than fresh parsley. I substituted the pumpkin seeds with pepitos (couldn't find the pumpkin seeds), using roasted and salted seeds rather than raw--thus eliminating the need to toast them. This makes a very yummy side dish for anyone, vegetarian or not. Thanks for the recipe!

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Amount Per Serving (8 total)

  • Calories
  • 406 cal
  • 20%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 47.9 g
  • 15%
  • Protein
  • 15.5 g
  • 31%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 568 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Grandma Smith's New Brunswick-Style Turkey Stuffing


next recipe:

Edith's Stuffing