Muy Bueno
Every year I get a serious craving for my mom’s Thanksgiving stuffing. She has made this recipe for years. This stuffing has so many ingredients – it’s no wonder that it is so moist and flavorful. Some of the secret ingredients are bacon and pork sage sausage just to name a few. It’s redunkulous!
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TOTAL TIME: 2 H 2 MIN
– 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
Ingredients
Step 1 – 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.
Step 2 – 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.
Step 3 – 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.
Step 4 – In the same skillet, cook the sausage, breaking it up or mashing with a potato masher as it cooks. Drain and set aside.
Step 5 – 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.
Step 6 – 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.
Step 7 – 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.
Step 8 – Add black olives, poultry seasoning, and black pepper to taste. Mix well, cover, and refrigerate overnight, allowing the flavors to incorporate.
Step 9 – 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).
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