Preheat oven to 400°F (200°C).

In a large bowl, mix together cornmeal, flour, milk, melted butter, and eggs until well combined.

Add finely chopped celery and onions to the mixture and stir to incorporate.

Pour the mixture into an 8-inch square baking dish.

Bake for approximately 25 minutes, or until the cornbread is golden brown.

Remove from oven and let cool slightly.

Break up the baked cornbread into smaller pieces.

In a separate large bowl, combine the crumbled cornbread and stale bread.

Pour turkey broth over the bread mixture. Allow it to stand for about 10 minutes to absorb the liquid.

Blend the bread mixture well.

Add salt, pepper, and sage (if using) to taste, and mix thoroughly.

Preheat oven to 350°F (175°C).

Transfer the dressing mixture to a Pyrex dish or baking pan.

Bake for 20-25 minutes, or until heated through and lightly browned.

Avoid overcooking to prevent the dressing from becoming too dry.

Let cool slightly before serving.