TRISHZ'S PORK RIND STUFFING
1/2 cup celery, chopped, 2 stalks
2 tablespoons onion, chopped
Pepper, to taste
Poultry seasoning, to taste
1 teaspoon granular Splenda
1 tablespoon butter
2 tablespoons heavy cream
2 ounces chicken broth or bouillon
2 eggs
5 ounces pork rinds, crushed
In a small skillet, sauté the celery, onion and seasonings in butter until the celery is tender. Place the crushed pork rinds in a medium bowl. Stir in all of the ingredients until the pork rinds are moistened. Spread in a greased 8x6" baking dish and bake at 400º about 20 minutes or until set and browned.
Makes 4 servings
Can be frozen
Per Serving: 196 Calories; 14g Fat; 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Don't be deceived by how good this looks in the photo. Although this doesn't taste like pork rinds, it doesn't taste anything like stuffing either. It also has an odd gelatinous texture and sticks in your teeth. After taking the picture, I promptly dumped it into the trash.