Ingredients

The following ingredients have 20 Servings
  • 2 small pork chops
  • 1 teaspoon salt
  • 1 loaf white bread slices (16 ounces )
  • 1 pound bacon
  • 4 ounces Jimmy Dean premium pork sage sausage
  • 2 medium tomatoes (chopped)
  • 1 small onion (finely chopped)
  • 1 32-ounce carton chicken broth (recommend organic low sodium), plus more if needed
  • 2 sticks unsalted butter (plus another 1⁄2 stick for topping)
  • 1 carrot (peeled and shredded in a food processor)
  • 4 celery stalks (quartered and shredded in a food processor)
  • 1 6-ounce bag Mrs. Cubbison’s Classic Seasoned Dressing ( (from a 12-ounce box))
  • 1 4.25-ounce can diced black olives
  • 1 teaspoon poultry seasoning
  • Ground black pepper to taste

Instruction

  • Boil pork chops in some water with 1 teaspoon salt added until cooked all the way through, about 20 minutes. When cool, chop into small 1⁄4-inch pieces and then finely chop in a food processor and set aside. Reserve cooking water.
  • Toast bread slices on a cookie sheet in the oven or in a toaster and when cool tear into small 1⁄2-inch pieces and set aside.
  • Chop bacon into 1⁄2-inch pieces and fry in a large skillet until cooked but not crispy; drain and set aside. Discard the drippings.
  • In the same skillet, cook the sausage, breaking it up or mashing with a potato masher as it cooks. Drain and set aside.
  • In the same skillet used for cooking the bacon and sausage, sauté the tomatoes and onion about 5 to 7 minutes. Add chopped pork chops, cooked bacon, and cooked sausage and stir together and simmer for a few minutes allowing the flavors to come together. Remove from heat and set aside to cool.
  • In a separate large pot, combine the chicken broth, butter, carrots, and celery. Let come to a boil. Add 1 bag of dressing (there are 2 in the box) and mix well. Remove from heat. Allow to cool.
  • In a large bowl, combine toasted bread pieces with the sausage mixture and dressing mixture. If this is too dry add some pork chop water or chicken broth, a little at a time.
  • Add black olives, poultry seasoning, and black pepper to taste. Mix well, cover, and refrigerate overnight, allowing the flavors to incorporate.
  • Spray slow cooker with non-stick cooking spray. Add stuffing and put 4 pats of unsalted butter on top of stuffing. Cook on high for about 1 hour until it gets to a boiling stage and bread expands, then lower temperature to low. This will keep it warm until it’s ready to be served (make sure it doesn’t burn on the sides).