Preheat oven to 400 degrees F. and spray a 9x13 pan with non-stick spray.

In a 12-inch skillet add butter and set over medium-high heat.

When the butter is melted add the celery and onion and stir to combine.

Cook for the vegetables for about 10 minutes or until the onion and celery are starting to soften and turn translucent.

Remove from the heat and add the vegetables and any remaining butter to a large mixing bowl.

To the mixing bowl add diced toasted bread, crumbled cornbread, fresh sage, poultry seasoning, kosher salt, and black pepper and stir to combine.

In a small mixing bowl whisk together 2 eggs and 2 tablespoons of milk.

Pour over the bread mixture and stir to combine.

Drizzle in turkey or chicken stock just until the bread is wet and moistened but not soggy.

Put the stuffing mixture into the prepared baking dish and add to the preheated oven.

Bake for 40-50 minutes or until the top of the stuffing is lightly browned but the inside is still moist.