Preheat the oven to 350 degrees F (180 degrees C).
In a medium-sized skillet, melt the Butter (1/2 stick).
Add Onion (1) and Celery (2 stalk) and sauté until softened.
In a large bowl, crumble the Cornbread (1/2 package). Cornbread should be roughly the size of 1/2 of an 8-inch pan of cornbread. Add Pepperidge Farm Herb-Seasoned Stuffing (1/2 package).
Then add Rubbed Sage (1 teaspoon) and Chopped Pecans (1 cup).
Combine softened celery and onion.
Open the Chicken Broth (58 fluid ounce) and pour them into the mixture. Mix well.
Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (to taste).
Bake in the preheated oven for 35 minutes, or until brown and crisp around the edges.
Remove from oven and serve immediately.