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Preheat oven 350F. Grease a 9x13 inch baking dish.
In a large bowl, combine cornbread and crackers. Crumble by hand into coarse crumbs. Add eggs and stir until complete mixed. Then add sage and thyme.
Add celery, onion, garlic, chicken, gizzards and broth. Stir until evenly distributed. Add more broth if needed to achieve a moist but not overly wet consistency, mixing again until complete incorporated. Transfer to the prepared baking dish in an even layer.
Bake the dressing until the center is hot and the top is golden brown, about 45 min. To check for doneness, insert a small blade into the center for a few seconds. Remove it and touch the blade - it should feel hot.