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- Dish type
- Side dish
- Vegetarian stuffing
This is a super-healthy, wholesome vegetarian stuffing. Serve at Christmas or for Sunday lunch.
28 people made this
- 70g pumpkin seeds
- 70g sunflower seeds
- 50g butter
- 165g finely chopped onion
- 100g sliced celery
- 80g grated carrot
- 1 teaspoon ground cardamom
- 1 tablespoon dried thyme
- 2 tablespoons chopped fresh parsley
- 2 bay leaves
- 450g wholegrain bread, cut into bite-sized pieces
- 115g grape-nuts cereal
- 4 tablespoons dried cranberries
- salt and ground black pepper to taste
- 2 egg, beaten
- 500ml vegetable stock
MethodPrep:25min ›Cook:45min ›Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Spread the pumpkin and sunflower seeds onto a baking tray. Toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
- Melt the butter in a frying pan 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 baking dish.
- Bake in preheated oven until browned, about 30 minutes.
Reviews & ratingsAverage global rating:(19)
Reviews in English (12)
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.-21 Feb 2009
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.-27 Dec 2010
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!-08 Nov 2011
I can’t believe it is already mid-March. So many folks around me are whining for springtime, and I love spring, but I just can’t believe how these past few months have swept by.
Let me catch you up. This winter has been all sorts of family celebrating, many websites built by this guy, a quick trip to Brooklyn, NY to move this gal home, a new job working for my church, and creating/dreaming/planning for new Wedding Format things! It’s been a whirlwind to say the least!
- 1 cup pecans (crushed)
- 1 cup rolled oats
- ⅓ cup pumpkin seeds
- ¼ cup flaxseeds
- ⅔ cup muscovado or dark brown sugar
- ½ cup honey
- 4 tablespoons unsalted butter
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 cups puffed rice cereal
- ½ cup dried cranberries
Preheat the oven to 350° and line a baking sheet with parchment paper. Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl.
In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from the heat and stir in the vanilla.
Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated.
Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours.
Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve.
Pumpkin With Pumpernickel, Leek and Cranberry Stuffing
2 To roast pumpkin: Cut the top off the pumpkin and use a big spoon to scoop out the seeds. Place the pumpkin, cut side down, in a baking pan. Roast at 425 for 30-40 minutes.
3 Pumpkin will collapse when ready, after about 30-40 minutes. Remove from oven and let cool before handling.
4 To wash and roast leeks: Trim and quarter the leek lengthwise. Slice into ½-inch slices. Submerge the sliced leek in a bowl of cold water. Use your hands to agitate. Any grit will fall to the bottom. Remove leeks.
5 Combine the leek with sage (or poultry seasoning). Spread the leeks into a single layer on a baking sheet. Roast with the pumpkin, at 425 degrees F, 10-12 minutes, stirring halfway through cooking. Leeks should be lightly browned around the edges. Remove from the oven when done.
6 When the roasted pumpkin is cool enough to handle, carefully scoop out the flesh of the pumpkin, keeping the shell intact. Combine the roasted pumpkin with the roasted leeks, dried cranberries, and pumpernickel croutons. Combine well. Add fresh parsley, chives, and season with salt and pepper. Mix well and re-stuff the pumpkin.
7 Roast at 350 degrees F for 12-15 minutes to warm before serving.
You can save leftover, stale bread for this recipe. Simply cube a few slices and store in your freezer until you’re ready to use. Use any favorite, hearty bread you like: Rye, Pumpernickel, Whole Wheat Sourdough, or even your favorite gluten-free variety.
Learn how the most important health decisions start in your grocery shopping cart.
- 1 Cup plus 2 tablespoons flour
- 3/4 Cups rolled oats
- 1/4 Cup plus 1 tablespoon light brown sugar
- 1 Teaspoon cinnamon
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 stick cold unsalted butter, cut up
- 1/2 Cup dried cranberries (or other dried fruit, chopped)
- 2 Tablespoons roasted, salted pumpkin seeds
- 3/4 Cups whipping cream
Measure flour, oats, 1/4 cup brown sugar, cinnamon, baking powder, baking soda and salt into the food processor. Pulse a few times.
Drop in butter chunks. Pulse several times, cutting butter down to pea-size (or smaller) bits.
Turn out into a large mixing bowl.
Fold in dried fruit and seeds.
Drizzle on cream a little at a time, folding with a flexible spatula, until dough clumps (you may not need all the cream).
Turn out dough (still a clumpy mess) onto a parchment-lined baking sheet.
Pat into a 11/2-inch-thick disk, about 8 inches across.
Brush the top with a little of the remaining cream and sprinkle with the remaining 1 tablespoon brown sugar.
Slice dough circle into 8 wedges. Separate wedges by 1 inch.
Slide into a 375-degree oven and bake until set and golden, about 15 minutes.
Turkey Roulade with Pumpkin & Cranberry Stuffing
This super-easy turkey roulade wrapped in delicious Parma ham is a fantastic alternative if you don't fancy roasting a whole turkey, or you're looking for a creative version of classic turkey.
Pumpkin, cranberries and the major guest star Mr. Turkey, combine harmoniously to deliver the most out of both the traditional and gourmet side of this festivity.
Make sure you don't skip the prosciutto wrapping. Italian Parma prosciutto adds a nice crunchy texture and enhances the flavors of the other ingredients. It also protects the meat inside, preventing it from drying out during the cooking time.
The whole recipe takes less than 30 minutes to put together, which means you can spend more time with your family and friends instead!
In just a few simple steps you'll put together a stunning Christmas main course. The turkey feeds comfortably 4 people, making it the perfect option for a small family or friends dinner.
Serve your prepared roulade with simple side dishes such as these 20-minute roasted potatoes, veggie-loaded French ratatouille, or classic mashed potatoes.
More Christmas Recipes To Try:
Did You Make This Recipe?
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Pumpkin Seed and Cranberry Stuffing recipe - Recipes
The Native Americans contributed a lot of things to our modern diets, including things such as pumpkins, squash, beans, and corn. Often, we forget our debt to their early agricultural endeavors and contributions to American farms.
I was given the original recipe for the stuffed pumpkins a long time ago, and it uses as many native American products as possible. This year, we started off with a much fancier pumpkin than the usual pie pumpkins we use. (Jack O Lantern pumpkins have a high water content, and while they will work–they are a less-desirable pumpkin to use. They are also often quite large.) We selected a “Cinderella” pumpkin. These pumpkins have thick meaty walls and a relatively small seed cavity, along with far fewer seeds, than the pie pumpkin.
For serving, whether you opt for small “baby” pumpkins, a Cinderella pumpkin, or a pie pumpkin, it offers a dramatic presentation as the cooked pumpkin takes its place on a platter at the dining table. It’s gorgeous! Served alongside roasted ears of corn, corn cakes, and other fall-ish foods, it’s sure to make an impression as well.
Sauteing vegetables for the stuffed pumpkin
The “stuffing” is composed of vegetables, meat, seasonings, and wild rice (which isn’t really a rice at all, but rather is an aquatic grass with large, edible seeds. The wild rice is cooked, then combined with the other cooked components of the stuffing, ensuring everything is well done as soon as the pumpkin itself is done.
Cooked wild rice and huckleberries
The meat can be ground or cut into match stick sized slivers. I generally prefer the match stick slivers, but this year…I used ground turkey, which is an economical choice. Ground or sliver sized turkey, pork, beef, or chicken. Equally acceptable is game meat, since it is all pre-cooked until done, any meat will work!
Wild rice,meat, and vegetable stuffing ready to use.
The pumpkin is prepared much the same way that you’d start off preparing it for carving, but don’t forget to WASH the pumpkin first! A “lid” is cut from the top of the pumpkin, the stringy fibers and seeds are scooped out and the interior is scraped clean, and then the stuffing is packed tightly into the pumpkin. The pumpkin is then put into the oven at about 350 degrees F. until tender. (The time varies because of the type and size of pumpkin varying so much.) For single serving sized stuffed pumpkins, just use the “baby” pumpkins sold for decorations. Small squash can also be used and carved in much the same way.
Baked stuffed pumpkin, ready to serve
Stuffed pumpkin, after wedges have been cut and served
- 1 1/2 c. wild rice
- 4 c. water
- 1/2 tsp. sage
- 1/2 tsp. rosemary
- 1/2 tsp. oregano
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Bring water to a boil. Add remaining ingredients, boil for 5 minutes and remove from heat. Let sit for 1 hour.
- 4 medium onions, finely chopped
- 1 c. celery, finely chopped
- 1/2 c. thinly sliced or shredded carrots
- 1/2 c. fresh or dried huckleberries or blueberries
- 1/2 c. pecans, hickory nuts, or chestnuts, coarsely chopped (optional)
- 1/2 c. coarsely chopped bacon
- 1 tsp. black pepper
- 1/2 tsp. coarse salt
- 1 tsp. sugar
- 1/2 tsp. sage
- 1/2 tsp. rosemary
- 1 tsp. liquid smoke flavoring
- 1 lb. slivered or ground meat
Saute bacon in heavy skillet until brown and crisp. Add sugar, salt, chopped celery and carrots. Saute until tender. Drain wild rice, and combine liquid with ground meat. Add liquid smoke to meat mixture. Stir meat mixture into onion mixture and cook, stirring often, over medium high heat until meat is done and most of the liquid is evaporated.
In a large bowl, combine wild rice with meat mixture, stirring to mix well. With large spoon, stuff pumpkin firmly with stuffing mixture and replace lid. Bake on baking sheet in oven until pumpkin is tender. Reserve excess stuffing for serving with pumpkin. (Reheat in microwave for serving, refrigerate until then.)
Serve by cutting wedge of pumpkin from whole pumpkin and topping it with stuffing. Whole cranberry sauce and corn cakes make an excellent accompaniment.
Make ahead hints: prepare stuffing the day before and refrigerate until ready to stuff the pumpkin. Pumpkin can also be prepared the day before, but will need refrigeration until it is cooked.
In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet melt butter over medium heat. Saute celery and onions until softened, about 5 minutes.
In a large bowl, combine celery, onions, sausage, stuffing mix, cranberries and salt. Add the broth and stir until well combined. If desired, loosely stuff some of the mixture into a turkey just before roasting. Place the rest of stuffing mix into a casserole dish.
Cover and bake in a 325°F. oven for 1 hour or until hot. Can use either Bob Evans Original Roll Sausage or Bob Evans Savory Sage Roll Sausage.
Preheat oven to 375℉ (190℃) degree.
n large bowl, whisk together all-purpose flour and whole wheat flours, oat bran, baking powder, baking soda and salt stir in sunflower and pumpkin seeds.
In separate bowl, whisk sugar, brown sugar and orange zest, beat in eggs and buttermilk.
Stir in butter until combined, stir in flour mixture in 2 additions just until combined.
Spoon into 12 greased muffin cups.
Sprinkle with oat bran, sunflower seeds and pumpkin seeds.
Bake until a wood stick inserted in centre comes out clean, about 25 minutes.
Salted Honey Cranberry Pumpkin Seed Bars
Baking is the best way I know to get into the Christmas mood. As soon as November rolls into December, I love putting on my favorite holiday tunes, getting the wood stove crackling hot, and getting to work on old standby recipes and adventurous new ones. Like my grandmother used to do, I love having a stash of seasonal treats in a big round lidded tin in the cupboard to use as needed.
I developed the recipe for these bars just recently because I wanted a cookie that was a bit healthier than the usual fare yet still delicious and festive. Im pleased to say that these have gotten rave reviews so far. They have only seven ingredients in total: spelt flour, coconut oil, sea salt, lemon zest, honey, dried cranberries and pumpkin seeds.
I like this recipe because its a busy time of year and its nice to have a few easy back-pocket recipes that are quick to prepare but still elegant and gratifying. And also, not too sweet or rich.
These little bars will be appealing to some in that honey is their only sweetener and coconut oil replaces my beloved butter, which I have a little tendency to over-indulge in at this time of year (ahem). If youve ever tried my Baba au rhum or my Tourtière, youll know what I mean. So its nice to vary it up sometimes. If it wasnt for the honey, these bars would be vegan-friendly, but the honey is really what makes them so luscious!
I had actually started off with the idea of making cherry pistachio bars but I was trying to avoid the high cost of dried fruits and nuts because I wanted to make several large batches of these. Theyre nice to have on hand for friends and guests as well as for gifting. Cranberries and pumpkin seeds were a more affordable option yet still festive-colored and tasty, so I went with those instead. But you could certainly try dried cherries (or even goji berries), and pistachios instead. Anything that sticks to the red and green color theme will look great. A little citrus zest in the spelt shortbread base layer gives a sweet zing to the tastebuds and a salted honey caramel made with only honey, coconut oil, and a little salt coats the cranberries and pumpkin seeds and hardens into a sweet chewy delight. Feel free to modify the ratio of pumpkin seeds to cranberries based on your own preference. I prefer a bit more pumpkin seeds, for their crunch and to avoid an overly sweet bar.
Let me know how you like these. Enjoy this month of holiday preparations!