In a large pot, bring the broth ingredients to a boil over medium heat. Lower the heat and simmer for 1 hour. Strain and set aside.
Preheat the oven to 350 degrees F.
In a large saute pan, add the celery, onion, green pepper and bacon fat and saute until until the onions are translucent. Add the cornbread, day old bread, if using, broth, thyme and sage. Stir to combine and put in an 8 by 8-inch oven-proof baking dish. The mixture will be moist. Bake until the edges become brown, about 30 minutes.
Remove from the oven and serve with cranberries, pecans or walnuts, sauteed oysters or chicken.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.