Crumble the cornbread and white bread into a large mixing bowl.

Add the chopped celery and onions to the bowl.

Season with salt, pepper, and sage to taste.

Pour hot chicken broth over the bread mixture to moisten it thoroughly.

Stir the mixture well to combine, ensuring all ingredients are evenly distributed.

Allow the mixture to sit and blend the flavors for at least 2 hours, stirring occasionally and adding more chicken broth as needed to maintain a wet consistency.

Taste the dressing and adjust the seasoning if necessary.

Incorporate the eggs into the dressing and mix well.

Preheat oven to 350°F (175°C).

Pour the dressing into a greased baking dish.

Bake in the preheated oven until golden brown and set, approximately 1 hour.