Cornbread Stuffing with Pork Rinds

1. Prepare cornbread according to package directions. Let sit out overnight on the counter.

2. Cut cornbread into cubes.

3. In a large bowl, combine cubed cornbread and pork rinds. Set aside.

4. Melt butter in a large skillet over medium heat.

5. Add celery and onion and cook until transparent, about 5 to 10 minutes.

6. Pour the vegetable mixture over the cornbread mixture.

7. Add stock and mix well.

8. Taste and season with salt, pepper, sage, and poultry seasoning to your preference.

9. Add beaten eggs and mix thoroughly.

10. Pour mixture into a greased baking pan.

11. Bake at 350°F for about 45 minutes, or until dressing is cooked through and lightly browned on top.