Preheat oven to 350° Fahrenheit. Grease 9×13 baking dish with butter or cooking spray and set aside. In large skillet over medium heat, melt butter. Once melted, add onion and celery and sauté until soft, approximately 5 minutes. Transfer softened celery and onions to large bowl.
In large bowl, combine sautéed celery and onions, crumbled cornbread, eggs, 1 cup chicken stock, sage, thyme, salt, and pepper. Mix well, adding more chicken stock as needed.
Transfer cornbread stuffing mixture to baking dish. Spread stuffing mixture into even layer, then place baking dish in oven. Bake at 350° Fahrenheit for 30 to 35 minutes or until top is browned. Remove from oven and serve warm.
Enjoy! You can make it gluten-free by using gf cornbread, dairy-free by using vegan butter, vegetarian by using veggie stock, and vegan by using veggie stock, vegan butter, and no eggs.