This particular batch was made to go with a roasted chicken, and made enough for four generous servings. Ramp up the quantities appropriately, and you can make as much as you need. On Thanksgiving, I'll be making enough to serve fifteen.
Start by removing the fat from the cavity of the bird, along with the skin from the neck. Use a sharp knife and score the fat and skin part of the way through on both sides.
In a skillet over medium-low heat, slowly try out the fat. The scores cut in the fat will keep it from curling up as you render the fat. Do a thorough job and cook the fat and skin until it's completely crispy so you have plenty of fat in the pan.
Keeping the mix over medium heat, add fresh bread crumbs made by grating whatever fresh or day-old (but not dried-out) bread you have. You can use hamburger or hot dog rolls, sliced bread, sesame buns, whatever you like. You'll need about a cup of crumbs per serving, or maybe more if you and your guests really love stuffing.
Keep the heat under the pan as you stir the stuffing. The crumbs will become coated with delicious chickeny flavor from the fat and the herbs in the poultry seasoning will get distributed all throughout the mix. Keep stirring and tossing as the stuffing heats through and starts to brown a bit. Go for a pale golden brown.
Drizzle the stuffing with chicken broth a teaspoon at a time, tossing and stirring well after each addition, until it's moist and clumpy, just like it would be if it came out of the bird. Keep the heat on under the pan while you do this - the steam created will help the stuffing stay fluffy and moist. As you do this, taste the stuffing and make sure the seasoning is correct. You can sprinkle in more salt, pepper, or poultry seasoning while you're finishing it up here.
Check it out: Delicious stuffing, stovetop style without coming from a box, and it will taste like you spooned it out of a roasted bird.