Southern Style Cornbread Dressing with Pumpkin Seeds
Course Side Dish
Cuisine American
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12
Calories 280kcal
Ingredients
2BoxesJiffy Corn Bread Prepared according to box
5RibsCeleryDiced
1Onion(Vidalia onion) Minced
1stick Butter
8 cups Chicken Stock
5Eggs Beaten
1tsp SageFresh Minced
1TbspPoultry Seasoning
1 cup Pumpkin Seeds
1sleeve Ritz Crackers
1tspSalt
1tspPepper
1 box Stove Top Cornbread Stuffing optional
Instructions
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.