Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl
combine the crumbled corn bread
onion
garlic
celery and eggs. Gently stir. Sprinkle with salt
pepper and sage.
Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).