1Preheat oven to 425. Saute onions and celery in butter/margerine until tender. In a very large bowl crumble your cooled cornbread add bread cubes, box of stuffing mix, sage, sauted onions and celery.
2Beat eggs in seperate container til well mixed and add to cornbread mixture. Now start adding chicken stock until your mixture has the consistency of thick pancake batter, mixing well.
3Pour into greased 9x12 pans. I use my corning ware. I get 2 pans with this recipe. Bake 425 until lightly browned on top. About 40 min. Just keep peeking. I like to make this up a day ahead and keep in the fridg. All the flavors incoperate this way.