In a skillet, melt the butter and then sauté the celery and onion until soft. Do not caramelize. Prepare your cornbread.
In a large bowl, crumble up your corn bread and then add in the softened celery & onions, the sage, shredded chicken and the broth. Stir well.
Spray the cake pan that you cooked your corn bread in and then pour the dressing mixture into that pan.
Bake in a preheated 350 degree oven for 45 minutes.