Step 1

Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.

Step 2

In a large mixing bowl, crumble the cornbread and bread slices into large chunks.

Step 3

In a medium skillet, melt 4 tablespoons of butter over medium-high heat. Add the onion, celery, and sage. Cook, stirring frequently, until tender, about 5 minutes. Add the remaining 6 tablespoons of butter and stir until melted. Transfer the onion mixture to the bowl with the cornbread.

Step 4

To the cornbread-onion mixture, add the chicken stock, beaten eggs, salt, and pepper, and stir just until just combined. Spoon into the prepared baking dish.

Step 5

Bake for 45 minutes or until golden brown and the mixture is set. Let cool for a few minutes before serving. Cover and refrigerate any leftovers for up to 4 days.