In a saucepan, heat the butter over medium low heat then add the onion, garlic, and celery.

Sweat for 5-6 minutes, then add the sage and thyme.

Cook for another 5-6 minutes, or until soft and translucent.

Allow to cool, then transfer to a mixing bowl along with the cornbread, stock, eggs, and salt and pepper to taste.

Mix delicately, then transfer to your baking dish.

Bake at 350 degrees for 25-30 minutes.   Remove and serve hot!