Step 1

Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Set aside.

Step 2

In a skillet over medium high heat melt butter, with diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.

Step 3

Meanwhile, place cubed cornbread and Italian bread into a large bowl. To the bowl add sautéed onion and celery, soup, eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.

Step 4

Gradually add stock stirring until all of the chicken stock is used and ingredients are fully moistened.

Step 5

Pour cornbread mixture evenly into the prepared baking dish.. Bake for 50-60 minutes until the top is golden and baked through.

Step 6

Serve immediately drizzled with turkey gravy.