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Begin by preparing the cornbread using the Martha White hot rise mix, doubling the recipe as per the instructions provided.
Once the cornbread is ready, crumble it into a bowl, ensuring to discard any hard pieces.
Incorporate one cup of chopped celery into the crumbled cornbread.
Next, add two cups of chopped onions to the mixture.
Pour in one stick of melted butter.
Add two beaten eggs to the bowl.
Pour in a 32-ounce carton of chicken broth, adding a bit more if you prefer a soupier texture.
Stir in two teaspoons of poultry seasoning, adjusting the amount for sage according to your taste.
Grease your baking pans with butter before transferring the mixture.
Bake in a preheated oven at 350 degrees for one hour, checking after 30 minutes if you are using smaller portions.