Stir together yellow cornmeal, all-purpose flour, baking powder, and 1/2 teaspoon salt in a mixing bowl. Lightly beat together buttermilk, the 2 eggs, and the melted butter. Add to flour mixture and stir just until batter is smooth (do not overbeat). Pour into a greased 9x9x2-inch baking pan. Bake in a 425 degree F oven for 25 to 30 minutes or until golden brown. Cool.

Cut corn bread into 1/2-inch pieces. Place in a large shallow baking pan. Bake in a 325 degree F oven about 15 minutes or until bread pieces are slightly dry, stirring once. Transfer to a very large bowl.

Cook celery and onion in 1/3 cup butter in a large skillet or saucepan over medium heat about 5 minutes or until vegetables are tender. Add to corn bread. Add ham.

Combine the remaining 2 eggs, parsley, sage, pepper, and 1/4 teaspoon salt in a small bowl. Add to corn bread mixture; toss lightly. Add peaches and pecans. Drizzle with enough of the broth to moisten, tossing very lightly until mixed. Use mixture to stuff a 14- to 16-pound turkey. Spoon any remaining stuffing into a casserole dish; cover and chill until ready to bake. The last 45 minutes of turkey roasting, add the remaining stuffing to the oven and bake, covered, until heated through. Makes 12 to 15 servings.

Wrap cooled cornbread in foil and place in plastic freezer bag. Seal, label, and freeze up to 1 month.