For the homemade chicken broth: Combine the poultry seasoning, chicken thighs, chicken necks, garlic, sage, savory if using, thyme, rosemary, onions, 1/2 teaspoon salt and 8 cups water in a large pot. Bring to a boil over medium heat. Lower the heat and simmer for 1 hour. Strain and set aside.
For the dressing: Preheat the oven to 350 degrees F.
Heat the bacon fat in a large saute pan. Add the celery, onions and green peppers if using, and saute until the onions are translucent. Add 1 cup of the homemade chicken broth, the cornbread, sage, thyme and day-old bread if using; stir to combine. Pour into an 8-by-8-inch ovenproof baking dish; the mixture will be moist. Bake until browned at the edges, about 30 minutes.
Serve with cranberries, pecans or walnuts, and oysters or chicken.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Gloria Martin, Southern Kitchen, Seattle, WA