Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat, stirring occasionally until browned, about 7 minutes. Transfer the bacon to a plate and pour off all but 1/4 cup of the fat in the pan. Add the onion, celery and garlic and cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the sage and thyme. Scrape the onion mixture into a large bowl and stir in the toasted bread cubes, bacon and Turkey Stock. Season with salt and pepper, then add the beaten eggs and stir well. Let the mixture stand, stirring occasionally, until most of the liquid has been absorbed, about 15 minutes. Spread the mixture in the prepared baking dish and brush the top with the melted butter.