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Prep the base – Crumble the prepared cornbread. Toast and crumble the 3 slices of bread. Chop ½ cup onion and 1 cup celery.
Cook the vegetables – In a skillet, melt ⅓ cup butter and sauté onion and celery for 2–3 minutes until softened.
Mix – In a large bowl, combine crumbled cornbread, toasted bread, and vegetable mixture. Stir in 3 cups chicken broth, 1 tablespoon sage, 2 eggs, 1 can cream of chicken soup, ¼ teaspoon salt, and ½ teaspoon pepper.
Transfer – Spread the mixture evenly into a buttered 9x13-inch baking dish.
Bake – Bake at 350°F for 25–30 minutes, until set and lightly golden brown. Serve warm with gravy.