Simmer celery in 2 cups of broth until almost tender

Add onion to celery and broth and cook until onion softens

Crumble bread and cornbread into a large bowl

To the crumbled bread bowl, add eggs, remaining broth, salt, pepper, sage, poultry seasoning, celery and onion mixture, and baking powder. Mix to incorporate.

Bake in a large shallow baking pan (9"by 13") at 375°F for approximately 1 hour