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!