Preheat oven to 375. Prepare cornbread according to package instructions, making sure to omit sugar.

Bake cornbread and break into bite size pieces; spread evenly on baking sheet. Bake until slightly toasted, tossing occasionally, about 5-10 minutes. Remove cornbread from oven and place in large mixing bowl, set aside.

Add bacon to large skillet and place over medium heat. Fry bacon until it’s thoroughly cooked, but not too crispy. Remove bacon pieces from skillet and pour off most of the bacon drippings, reserving approximately 2 Tbsp.

Return skillet and drippings to heat. Add celery, mushrooms, onion and garlic to skillet. Cook until celery is tender, about 3-4 minutes.

Add cooked vegetables to cornbread bowl then add cracker crumbs, bacon, sage and beaten eggs to bowl and mix (try not to break up the cornbread while mixing). Gradually add chicken stock until the mix is very moist, but not wet; you may need more or less stock depending on the moisture in cornbread. Cook a small piece in microwave until hot, taste for seasoning. Season with salt and pepper if needed.

Spoon mixture into buttered 9" x 13" baking dish and bake 25-30 minutes, until heated through and top is golden brown. Enjoy!