Tear your bread into pieces and throw it into your food processor, pulse a few times until ragged crumbs are formed.
Dump the bread into a big bowl.
In the same food processor bowl (no don't clean it), add your celery, onion, and garlic and pulse a few times until they are finely diced.
In a saute pan, fry up your bacon pieces until crisp. Remove them with a slotted spoon or spatula and save for later.
Scrape your celery/onion/garlic mixture into the pan with bacon grease (carefully) and saute until translucent (3-5 minutes).
Remove from heat and stir in sage, season with salt and pepper.
Scrape mixture into the bowl with the bread.
Add the parsley.
Add the whisked eggs and ½ the chicken broth and mix
Chop your day-old cornbread up into small cubes and fold that in.
Add the rest of the chicken broth and gently toss.
Scrape into your casserole dish and bake at 350 degrees for 20-30 minutes.
Decide if you like it wet or crispy. If wetter stuffing is desired, cover lightly with foil (you may need to cook it another 10 minutes.