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Cornbread Stuffing

Prep Time:

1 hour


4 servings


1 small bag Southern Recipe pork rinds
7 slices oven-dried white bread
8 Tbsp. butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 tsp salt
Freshly ground black pepper
1 tsp sage (optional)
1 Tbsp. poultry seasoning (optional)
5 eggs, beaten


In a large bowl, combine cornbread, dried white bread slices and pork rinds; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste and add salt, pepper, sage and poultry seasoning to taste.

Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve as a side dish.

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