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Will stuff a small roaster, double or triple the recipe if you want more.
Rani Meren’s Low-Carb Pork Rind Stuffing Recipe
Will stuff a small roaster, double or triple the recipe if you want more.
Ingredients
Scale
- 1 3-4-ounce bag plain pork rinds, lightly crushed
- 1 egg, beaten
- 1/2 can chicken broth
- 1/2 onion, diced
- 2–3 stalks celery, diced
- herbs to taste (suggestion: thyme and sage)
- 2–4 tablespoons butter
Instructions
- Cook the onions and celery in the butter until tender.
- Toss with the crushed pork rinds.
- Pour the beaten egg over the rinds and toss lightly.
- Add up to ½ can of broth until the mixture reaches the desired consistency.
- Bake as for regular stuffing, in a casserole or in the bird. This looks and tastes like the ‘real’ stuffing!
Notes
It is now recommended that stuffing be cooked outside the bird in a separate casserole for safety reasons.
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Thanksgiving Dessert Recipes
Back to Rani’s article A Low-Carb Thanksgiving Something To Really Be Thankful For.
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