Step 1: Preheat oven to 350 F. Place the bread on a baking sheet in a single layer and bake for 5 minutes or until tips are slightly toasted. Remove and set aside.
Step 2: Saute the chopped celery and onions in a tablespoon of butter for 5 minutes or until softened. Place the crumbled cornbread in a large mixing bowl, add 1 cup of broth and 1 cup water and stir until moist. Add in onions and celery then cover with toasted white bread pieces.
Step 3: Add salt and poultry seasoning. Pour the melted butter and 2 cups of stock over all the ingredients and gently mix thoroughly. Add more seasoning to taste.
Step 4: Be sure to do all of your taste-testing before adding the eggs. Once you are done with the seasoning, add the eggs and mix well.
Step 5: Spoon mixture into a greased 9 x 13 casserole pan and spread evenly. Bake at 350-degrees for 30 minutes, covered with foil. Take the cover off and bake an additional 30 minutes until slightly crisp.