Remove giblets and neck from chicken; reserve for other uses. Rinse chicken thoroughly with cold water; pat dry. Fold neck skin over back, and secure with a wooden pick.
Sauté celery and onion in butter until tender. Combine the sautéed vegetables, toasted breadcrumbs, cornbread, broth, salt, sage, and pepper in a large mixing bowl; stir until well blended.
Place stuffing in cavity of chicken; close cavity with skewers. Tie ends of legs to tail with string. Lift wingtips up and over back, tucking under bird securely.
Place bird, breast side up, in a shallow roasting pan. Rub surface of chicken with lemon halves. Combine honey and apple butter, stirring well to make glaze. Brush chicken with glaze. Bake at 325° for 1 hour or until drumsticks are easy to move and juices run clear. Baste occasionally with glaze.