Loaded with flavor, this dressing will please even carbivores. Do yourself a favor: Make it a day or two in advance. Warm it up in the microwave if you like it good and moist, and in the oven — after you take out the turkey — if you’d like it a little crisp around the edges.
Keep in mind that this dressing is seriously filling. If you eat more than one serving, don’t expect to have room for anything else.
- 1/2 cup butter, divided
- 1 cup chopped walnuts
- 16 ounces mushrooms — buy them sliced
- 3 celery ribs, diced — chop up the leaves and throw them in, too
- 2 large shallots, minced
- 7 ounces pork rinds
- 1/4 cup poultry seasoning, divided
- 1/2 cup chicken broth
- 1/4 teaspoon pepper
- salt — to taste, if needed
- Preheat oven to 350. Coat a 9x9″ baking dish with non-stick cooking spray.
- Put your large, heavy skillet over medium heat and melt 2 tablespoons of the butter. Add the walnuts and saute until they smell toasty, about 7-8 minutes. Remove to a dish and reserve.
- Melt the rest of the butter, and add the mushrooms, celery, and shallots. Saute, breaking up the mushrooms further with your spatula (this is easier than chopping). Keep sauteing and turning everything over until the mushrooms are soft and dark, and have exuded their liquid. Stir in 2 tablespoons of the poultry seasoning. Let the mixture keep cooking until about half the liquid has cooked away, then remove from the heat.
- In the biggest bowl you’ve got, break the pork rinds up into bits about the size of commercial croutons.
- Dump the mushroom mixture into the bowl with the pork rind bits, and use a big spoon to combine everything well. Stir in the walnuts.
- Sprinkle the remaining poultry seasoning over the top. Pour in the chicken broth, and stir it all well one last time.
- Spread this mixture in the prepared baking dish — it will fill it well. Bake, uncovered, for 45 minutes.
Yield: 12 servings, each with: 16g Fat; 9g Protein; 4g Total Carbohydrates; 1g Dietary Fiber; 3g Net Carbohydrates
The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.
NOTE: There’s no big mystery about why 7 ounces of pork rinds. It’s just that my favorite brand (Clancy’s, from Aldi) comes in 3.5 ounce bags. If you can only find 5 ounce bags, just use a bag and a half, and you’ll be fine.
1/4 cup of poultry seasoning might seem like a lot, but this is a very large dish, serving 12 people. You can start with 2 tablespoons if you wish, and increase to taste.
Oh, and I chopped my own walnuts because they were cheaper if I bought ’em unchopped, but feel free to use purchased chopped walnuts.
Copyright 2017 by Dana Carpender