Remove the skin from the whole chicken and cut into quarters, or pieces (it's not important, it just needs to fit into the pot).

Add to a large pot with the pork chops and smoked sausage and pour enough water to cover all the meat. Cook on a slow boil, covered, for about 90 minutes.

Remove the meat and set aside in a bowl, allow to cool. Strain and keep the broth for later. Wash the pot to use again.

Chop the onions, garlic and bell pepper in a food processor until very finely chopped (but not mush).

Add to the large pot you just washed along with the butter and cook over medium-high heat. Add the thyme and poultry seasoning and stir well then cook for 15 minutes.

While that's cooking add half the meat to the food processor and grind it up. Do the same with the remaining meat so it's all ground up.

Add the ground meat, the reserved broth, bay leaves and salt and pepper to taste.

Cover and cook on medium heat for 30-45 minutes.

Preheat the oven to 350°F.

Remove the bay leaves from the pot then add the crumbled cornbread to the pot. Stir to combine.

Pour into 2 greased 8x11" casserole dishes. Bake uncovered for 30 minues.

Allow to sit for 15 mintues before serving.