Make cornbread and simmer chicken covered in salted water with onion, carrots and celery until tender.
When chicken is tender remove it from the stock and let cool.
When the chicken is cool, remove the meat from the bone.
Preheat the oven to 350°. Sauté celery and onions in butter.
Crumble cornbread into a large mixing bowl and add toasted bread.
Add the celery and onion mixture, 3 cups chicken stock, 2 eggs, sage, salt and pepper and mix well.
Stir shredded chicken to the cornbread mixture.
Taste mixture and add more sage, salt or pepper if needed. Mixture should be very moist. Add more stock or water if the mixture seems to dry.
Spread mixture into a large casserole pan and bake at 400° for 45 minutes. The top should be slightly browned.
Let the dressing rest for 15 minutes and serve.