Put your crumbled up cornbread into a large stock pot.
Pour hot chicken broth over the cornbread to let it soften, about 1 hour. Preheat oven to 375 degrees.
Add the stick of butter, stir as needed.
Next add your chopped onion, cream of celery soup, cream of mushroom soup and eggs. Stir until well blended.
Add sage,salt and pepper according to your taste.
Once you have all of this mixed, add your chicken, mixing throughly. This mixture should be pourable and not hard to stir. If it is, just add a little more chicken broth, until it reaches the desired consistency.
Pour into large glass baking dish, that has been sprayed with cooking oil spray.
Bake in oven, at 375 degrees, until golden brown approx. 1.5 hours. (You may have created 2 large portions of this dressing, depending on the thickness of your cornbread and size of your chicken) So, just freeze one, for cooking later! Serve with cranberry sauce.