Preheat heat your oven to 400. In a large bowl, mix your cornbread mixes and your eggs and milk according to box directions. Pour into a 13x9 baking pan and bake about 25 minutes or until cornbread is baked and tests done in center. Remove from oven and crumble with a fork while warm. Let set with towel covering until cool.
Chop your celery and onions. In a small skillet melt your butter and add your celery and onions to saute in pan. Add your poultry seasoning to the mixture and cook until onion is transparent about 10 or so minutes on medium heat.
Add the onion/celery mixture to your cornbread crumbs and stir in enough chicken broth to make cornbread moist but not soggy, add salt and pepper. Heat oven to 350 and Cover cornbread with foil and bake about 30 minutes on top rack. Can add more broth if needed.