Spice up your Thanksgiving Day feast with Rudolph’s Hot & Spicy Pork Rind Stuffing. It’s an easy and tasty side dish that is sure to become your new family favorite. If you’re looking for less of a kick, substitute Rudolph’s Hot & Spicy Pork Rinds with Southern Recipe Original Pork Rinds.
- 1 3.75 oz bag of Rudolph’s Hot & Spicy Pork Rinds
- 10 slices of crusty white bread
- 2 Tbsp. Butter
- 1/2 large Onion, finely chopped
- 1 stalk Celery, finely chopped
- 1 Egg, lightly beaten
- 1 cup Chicken broth
- 2 tsp Garlic powder
Allow bread to sit for roughly 24 hours to become stale and crusty. Preheat oven to 325°F. Crush the bread and Rudolph’s Hot & Spicy Pork Rinds with a rolling pin. Place crumbs into a large mixing bowl. Melt the butter in a medium saucepan and cook onion and celery until soft and golden brown. Remove from heat and let sit. Mix the egg and chicken broth into your bread and pork rind crumbs. The mixture should be moist but not mushy. Mix in the onion and celery and toss. Press the mixture into a lightly greased baking dish. Bake 30-40 minutes in your preheated oven, or until the top is golden brown and crispy.
*Note for less of a kick, use Southern Recipe Original Pork Rinds.