The night before prepare cornbread, according to package directions. Once the cornbread is cooked and cooled, crumble.
Place eggs in saucepan and cover with water. Bring to a boil. Cover and remove from heat and let sit in hot water for 10 to 12 minutes. Remove from water, cool, peel and chop. Chop up celery and onions.
Preheat oven to 350. Lightly grease one 9x13 baking dish. In large bowl combine cornbread, eggs and seasonings.( If you like extra sage add 1 tsp at a time to taste).
In 2 qt pot, combine celery, onion, butter and broth. Bring to a boil and simmer until vegtables are tender.
Pour broth over cornbread and mix. Place stuffing in baking dish.
Bake 60 to 70 minutes or until edges begin to brown.