No gluten to be found here.
This keto pork rind stuffing recipe is packed with both new and classic flavors that might outshine the turkey on your table. I’m not one to write keto recipes, but I figured I had to label this recipe as such given that there’s no actual bread. Well, there’s a bread that’s made out of pork rinds. Pork rind bread. Mmm.
Pork Panko asked me to come up with a few Thanksgiving recipes using their ground pork rinds. Originally I started making this bread (see below) and it ended up transforming itself into the stuffing recipe. A huge hit on its own, the bread ended up having a perfect texture that just soaked up all of the veggies, herbs, and broth.
Gotta bake first!
Sorry folks, but this pork rind stuffing is a 2 step process. The first step can be done a few days ahead of when you need the stuffing to be ready. Let’s talk about baking that delicious bread.
I think it’s important that you know I have no made a large number of recipes, trying to craft the perfect, fluffy keto bread. This is a dense bread, loaded with porky flavor that’s really designed for using in this stuffing. It’s quite dense, so if you were to use this as toast it would be pretty filling. Don’t hold me accountable for your pork rind bread sandwiches!
I use pre-ground pork rinds that are convenient and without added flavors, from Pork Panko. Check them out below:
Optional Advice: More Crust
I haven’t done this yet, but I’m telling you that I will be next time: Bake this recipe in muffin tins.
I absolutely loved the crusty exterior of the bread and wanted much much more of it as I was slicing and eating. I’ll be making this recipe for the stuffing next time in muffin tins which will cut down slightly for baking time, but more importantly, will maximize the crusty surfaces and enhance the stuffing experience.
Keeping it classic.
Pork rind bread isn’t classic, but the rest can be. I’m all about keeping a stuffing recipe as recognizable as possible with the veggies and herbs; you want that nostalgia.
I grew up eating stuffing that was actually stuffed in the turkey, partway after cooking it. My parents weren’t wanting to put stuffing in a raw turkey (probably saving me from some rough stomach aches). My dad was pretty creative, with andouille sausage, shrimp, chorizo, or other bold combinations. During dinner you’d just want to eat the stuffing; forget that dry, white meat!
What do I serve with Pork Rind Stuffing?
This post is another recipe in my Pork Panko Holiday Meal. Go check out all of the delicious, porky recipes!
This keto pork rind stuffing recipe is packed with both new and classic flavors that might outshine the turkey on your table.
- 2 cups Pork Panko
- 1 cups cheddar cheese, shredded
- 1 cup parmesan cheese, shredded
- 3 eggs
- 4 tbsp plain yogurt
- 1 tbsp baking powder
- 2 tsp garlic powder
- 4 tbsp butter
- 1 cup white onion, diced
- 1 cup celery, diced
- 1 egg, beaten
- 1 tbsp black pepper
- 2 tbsp fresh parsley, diced
- 1 tbsp fresh sage, minced
- 1 tbsp fresh thyme, minced
- 1 cup chicken stock
- Preheat the oven to 425°F.
- In a bowl, whisk the eggs and yogurt together. Add in the Pork Panko, 2 cheeses, baking powder, and garlic powder. Stir to combine.
- Grease a loaf pan, and pour the batter in. Tap the bottom to make sure the batter sinks all the way down in the corners. Bake for 30 minutes.
- Allow for the bread to cool completely in the loaf pan. You can make this a day ahead.
- When ready to finish the recipe, set oven to 375°F
- Heat up a large pan on medium with butter and stir in the onion and celery. Cook for about 5 minutes until the veggies are soft.
- Cut the Pork bread into small cubes, about 1” or less. Place them into a large mixing bowl and combine the remaining ingredients.
- Stir the mix into a large baking dish, bake for 25 minutes until finished.
You can make the bread ahead of time, which is actually a huge benefit for stuffing. It will not be as crispy in the final recipe if you make it fresh.
Keywords: holiday recipe, keto recipe, vegetables