8 bacon slices
1/2 pound (or more) butter
1 cup finely chopped shallots or onions
8 cups (approximately) crushed pork rinds
1 Tablespoon fresh tarragon (or 2 teaspoons dried)
1/2 cup finely chopped parsley
2 cups chopped celery
1 Tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper
4 teaspoons dried rubbed sage
1 Tablespoon dried thyme
1 1/2 cups pecans or hazelnuts - toasted; coarsely chopped
2 cups canned chicken or turkey broth or fresh stock
3 large eggs, beaten to blend
Preheat oven to 325°F.
If preparing stuffing to bake in dish, butter 8x8x2-inch baking dish.
Cook bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using tongs, transfer bacon to paper towels; reserve 1/4 cup bacon drippings in skillet. Cool bacon and crumble.

Add butter to bacon drippings in skillet and melt over medium-high heat. Add onions or shallots and celery; sauté just until pale golden brown, about 10 minutes. Stir in sage, thyme, parsley, and tarragon. Add to bread mix cubes in bowl. Mix in pecans and crumbled bacon. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir 1 1/2 cups chicken broth into stuffing. Season to taste with salt and pepper. Mix in eggs. Reserve 9 cups stuffing for turkey. Moisten remaining stuffing with remaining 1/2 cup chicken broth. Transfer to prepared dish. Bake stuffing in covered dish alongside turkey for 1 hour. Uncover stuffing and bake until top begins to crisp, about 5 minutes longer.

Serves 12-14. Approximately 4.5 carbs per serving, but since serving size and optional ingredients vary, you might wish to make adjustments according to your actual ingredients and serving size preferences

That's quite a line-up you've got there! Can I come over for the holidays? HEE HEE!

About how many bags of pork rinds does it take to get 8 cups of crushed? I usually figure about 2 ounces of pork rinds will yield 1/2 cup of crumbs. That would mean you'd need about ten 3-ounce bags to get 8 cups. Does sound right? Maybe I'm not reading it right. Do you mean that you start out with 8 cups of pork rinds and then crush them?

I don't make dressing very often, but when I do, it's for a crowd. Toast 6-8 slices of lc bread, generously butter them and cut into cubes, set aside in large bowl.

Melt a stick of butter, or use a mix of butter and olive oil. Saute 1 large chopped onion, 16 ounces chopped fresh mushrooms, 1 cup of diced celery and cook until onion is transparent, do not carmelize. Mix veggie mixture into cubed bread crumbs, mix well. Add 2 beaten eggs to mixture and blend very well.

Add seasonings- thyme, salt, pepper, marjoram are some choices. Butter a large casserole or baking dish, add the dressing and bake at 350-400* until well browned and crusty.

Hee hee, my family loves this, but my in laws don't, so when I host Thanksgiving I have lots of this left over!!