Pumpkin Sunflower Seed Stuffing

Ingredients:
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

Directions:
Preheat oven to 350 degrees F.
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.