In a large stock pot boil the chicken breasts in the water with the salt for 1 hour, until tender. Reserve the chicken stock. In a large bowl combine the cornbread, biscuits, sage, black pepper, onion, and celery. Add the stock from the chicken until the mixture is the consistency of cornbread batter. Don't leave it too dry. Add more broth or water if necessary. In a small bowl beat the egggs, and add to the dressing mixture. Pour the mixture into a large baking pan. Bake at 350 F. oven for 1 hour. Serve with the cooked chicken.
To make the gravy, combine 1 can of cream of chicken soup with 1 cup of chicken broth, and 1 to 2 tbsp of cooked dressing. Heat in over a medium heat for 15 minutes.