In a large bowl combine crumbled cornbread, dried white bread, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add celery and onion; cook until transparent, approximately 5-10 minutes. Pour the mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, poultry seasoning, thyme, and rosemarie. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing in cooked through, about 45 minutes.