Bobby's Lighter Southern Cornbread Stuffing

Preheat the oven to 350 º. Spray a large shallow baking dish with nonstick spray. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the celery, onion and 1/4 cup broth. Cook, stirring occasionally until the vegetables are tender and the liquid is evaporated, about 10 minutes. Combine the cornbread, wheat bread and crackers in a large bowl. Spoon the celery mixture over the cornbread mixture. Add the remaining broth, 2 eggs, sage, poultry seasoning, 1/2 teaspoon salt, and pepper, tossing to combine well. Spoon into the dish. Bake, covered, until the stuffing is cooked through, and the topping is browned 50 – 60 minutes.