Prepare cornbread according to directions, cool and crumble. Preheat oven to 350. Saute celery and onion and garlic in butter until translucent In large bowl combine cornbread sauteed vegetables and eggs and spices. Mix dressing well. Add chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet. Place dressing in roasting pan with lid. Bake 1 hour.