Heat oven to 375°. Spread cornbread
onto a large baking sheet. Toast at 375°
for 15 to 17 minutes, until lightly browned.
Meanwhile, cook bacon in a large
skillet over medium-high heat for 5 to 6
minutes, until crisp. Remove to a plate
with a slotted spoon. Reduce heat to
medium and add onion and celery to
skillet. Cook, stirring, for 6 minutes.
Stir in 11/3 cups of the stock, the sage,
salt and cayenne and bring to a simmer.
Combine toasted cornbread and
bacon in a large bowl. Carefully pour
contents of skillet into bowl and gently
stir to blend. Fold in eggs. Transfer to
a 2-quart baking dish. Bake at 375° for
25 minutes. Drizzle remaining 1/3 cup
stock over dressing and bake an
additional 10 minutes.