• 2 small pork chops
• 1 teaspoon salt
• 1 loaf (16 ounces) white bread slices
• 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 ½ 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 (from a 12-ounce box) Mrs. Cubbison’s Classic Seasoned Dressing
• 1 (2.25-ounce) can diced black olives
• 1 teaspoon poultry seasoning
• Ground black pepper to taste

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 ¼-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 ½-inch pieces and set aside.

Chop bacon into ½-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.

Preheat oven to 350 degrees F. Place stuffing in a 9x11-inch greased pan and add 4 to 6 pats of butter on top of the stuffing. Cover with aluminum foil. Bake for about 1 to 1½ hours, uncovering the last 10 to 15 minutes.