Recipe courtesy of Curtis Aikens

Stuffed Pumpkin

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  • Level: Easy
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4 cups Mama's Cornbread

2 cups of toasted bread, cut into 1-inch cubes

10 saltine crackers, crumbled

2 cups vegetable stock

3 celery stalks, diced

1 medium onion, diced

2 large eggs

1/2 stick (2 ounces) butter

1 teaspoon dried sage

Salt and freshly ground black pepper to taste


1 medium onion, finely sliced

3 tablespoons olive oil

1/2 (2 ounces) stick butter

3 tablespoons all purpose flour

1 cup vegetable stock

Salt and freshly ground pepper to taste


  1. Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish. Combine the corn bread, toasted bread and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding. When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well.


  1. In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper.