If you haven’t already, bake a batch of cornbread and allow it to cool. Once cooled, crumble it into a large mixing bowl along with the torn white bread pieces. Using day-old bread helps the dressing hold its texture and absorb flavors better.

In a medium skillet, melt the butter over medium heat. Add the chopped onion, celery, green bell pepper, and minced garlic. Sauté until the vegetables are tender and translucent, about 10 minutes. This step enhances the depth of flavor in the dressing.

Add the sautéed vegetables to the bowl with the crumbled cornbread and bread pieces. Incorporate the shredded chicken, dried sage, poultry seasoning, salt, and black pepper. Mix thoroughly to ensure even distribution of ingredients and spices.

In a separate bowl, whisk together the chicken broth, condensed cream of chicken soup, and beaten eggs until well combined. Pour this mixture over the cornbread mixture. Stir until the dressing reaches a moist but not soupy consistency. If it appears too dry, add a bit more broth; if too wet, add more crumbled cornbread.

Preheat your oven to 350° F (175° C). Grease a 9 x 13-inch baking dish and transfer the dressing mixture into it, spreading it evenly. Cover the dish with aluminum foil to prevent excessive browning. Bake for 30 minutes, then remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.