Ingredients

• 1 bag of plain pork rinds, slightly crushed
• 1 egg beaten
• 1/2 can chicken broth
• 1/2 cup onion diced
• 2-3 stalks of celery, diced
• sage to taste, about 1 tsp or more
• 2-4 tbsp butter
• 2 tbsp dried parsley

Directions

Cook the onions and celery in butter. Cool a bit and add sage. Toss this with the egg and add to the pork rinds. Add up to 1/2 can of broth, to desired consistancy. (I use it all, it will be absorbed)

Bake as for regular stuffing, in a casserole or in the bird. Tastes and looks like the real thing.

Carbs = 10.5 grams for the whole recipe

from: http://answers.yahoo.com/activity?show=b3mYIcJuaa on http://answers.yahoo.com/question/index?qid=20081007073912AAoxCcI