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Southern Style Cornbread Stuffing with Pumpkin Seeds

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 280kcal


  • 2 Boxes Jiffy Corn Bread Prepared according to box
  • 5 Ribs Celery Diced
  • 1 Onion (Vidalia onion) Minced
  • 1 stick Butter
  • 8 cups Chicken Stock
  • 5 Eggs Beaten
  • 1 tsp Sage Fresh Minced
  • 1 Tbsp Poultry Seasoning
  • 1 cup Pumpkin Seeds
  • 1 sleeve Ritz Crackers
  • 1 tsp Salt
  • 1 tsp Pepper


  • 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.