Crumble and toast bread and cornbread (you don’t have to toast cornbread).

Sauté onions and celery in butter until tender.

In large roasting pan, add bread, cornbread, sautéd vegetables, eggs. Mix together. Add broth until mixture is good and moist.

Add sage to taste- I usually start with 1-2 tsp. and stir, taste mixture, and continue adding one teaspoon at a time until you can really taste the sage. Add salt and pepper to taste.

Bake at 350 for about 30-45 minutes (it can take longer) until knife in center comes out clean.