Pork Rind Stuffing
It's time for the holidays, and boy have we got a dish for you. It's easy, healthy, low carb, and delicious as all get out.
One might argue that stuffing is the best thanksgiving side dish. We've created a version that is so versatile. You can easily add mushrooms, leeks, or bacon. Adding more chicken broth will give this dish a breadier texture, while adding less will give your Pork Clouds an addicting chewiness. You'll want to make this all the time. We've already got another in the oven.
- 2 two ounce bags Pork Clouds, lightly crushed (we used Rosemary & Sea Salt)
- 1 egg, beaten
- 1/2 can chicken broth, more to taste (veggie/turkey broth works also!)
- 1/2 onion, diced
- 2 stalks celery, diced
- 2 sprigs thyme
- Salt/pepper to taste
- 2 tbsp olive oil
- 1 clove garlic
Yield: 3-5 servings
On medium heat, add celery, garlic, thyme, and onions to an oiled pan until they turn translucent.
Add the crushed pork clouds and stir to combine.
Add the beaten egg into the pan and stir to coat. To give your dish more heft, add another egg.
After combined, add the chicken broth and taste to desired consistency. When the broth has been absorbed, place in a casserole dish.
Optional: add parmesan and heat in a 350F oven for 15 minutes.