Prepare the corn bread and toast according to directions. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well. Pour in greased baking dish.