Combine all broth ingredients in a Stock Pot and boil for 30 minutes.

Let it cool and strain the broth.  Set aside the broth.

Remove the chicken from the bones and discard the skin. Cut the gizzards in half. Set aside.

Preheat oven to 350 degrees.

Sauté the vegetables in olive oil in a Sauté Pan over medium heat for 3 minutes. Set aside.

In a large bowl, crumble the cornbread and add the chicken, gizzards, and sautéed vegetables.

Add 1 cup of your reserved broth to the mixture, and add more as needed to make the mixture moist.

Taste and adjust seasoning, adding more salt, pepper, and poultry seasoning to taste.

Add to a Baking Dish and bake for 30 minutes.

Let cool and enjoy.