Preheat the oven to 375 degrees F and grease and flour a 13 by 9-inch baking dish. Place a layer of potato slices on the bottom of the dish and cover it with approximately 1/4 cup of sauce. In a mixing bowl, beat the eggs with the ricotta and Parmesan cheese and salt and pepper. Pour about half of the cheese mixture on top of the potatoes and sauce and place a layer of mozzarella on top of that. Continue layering the potatoes, sauce, cheese mixture, and mozzarella until all the ingredients are used up - you should end with a top layer of mozzarella cheese. Bake for about 45 to 50 minutes. The bottom layer of potatoes will be soft and the top layer will be a bit firmer. If you prefer a softer top layer, bake an additional 15 to 20 minutes, or cover during the initial baking, uncovering the last 10 minutes to brown the top.
Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon.
Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
Recipe Courtesy of Curtis Aikens