Preheat oven to 350 degrees. In a large bowl, combine crumbled cornbread, and cracker set aside to side.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until translucent, approx. 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Add beaten eggs and mix well.
Pour mixture into a greased pan top with crushed crackers and pumpkin seeds and bake 45 to 60 minutes.
***This can be pre made, for busy Thanksgiving Day dinners, and stored in refrigerator until ready to bake.