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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 280 kcal


  • 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


  1. Preheat oven to 350 degrees. In a large bowl, combine crumbled cornbread, and cracker set aside to side.

  2. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until translucent, approx. 5 to 10 minutes. 

  3. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.

  4.  Add beaten eggs and mix well. 

  5. 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.