Preheat the oven to 350 degrees F.

Crumble the cornbread by hand into small pieces and place them on a baking sheet.

Tear or crumble the white bread into small pieces and add them to the same baking sheet.

Toss the crumbled white bread with olive oil, 1/2 tsp of poultry seasoning, and 1/4 tsp salt.

Bake the crumbled bread for 15 minutes until lightly toasted. Set aside to cool.

In a skillet, melt the butter over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes until soft.

In a large bowl, combine the toasted cornbread, breadcrumbs, and sautéed vegetables.

Add 1/2 tsp salt, 2 tsp poultry seasoning, dried sage, onion powder, and black pepper. Stir well.

Slowly pour half of the chicken broth into the bowl, stir, then add the rest of the broth. Mix thoroughly.

Stir in the beaten eggs until well combined.

Pour the mixture into a greased 9x13 inch baking dish and bake for about 50 minutes or until the top is golden brown.

Serve warm and enjoy!