Crumble corn bread into large bowl, combine with italian bread pieces. Add mashed egg yolks and whites. Sprinkle with salt, pepper, sage and parsley. Toss gently to mix.

Saute celery and onion in 1/2 cup butter until soft

Add onion and celery to bread mixture and toss. Pour.in most of broth and mix well. Add more if mixture seems dry

Grease a 9x13 pan. Transfer stuffing to pan. Dot with rest of butter

Bake 325° for 30 to 40 minutes, until browned on top