For the Herb Butter Turkey Thighs

• 2 bone-in, skin-on turkey thighs (approx. 1.5–2 lbs total)
• 3 Tbsp butter, softened
• 2 tsp fresh rosemary, minced
• 2 tsp fresh thyme, minced
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 lemon, zested
• 1 Tbsp olive oil (for drizzling after cooking)

For the Garlic-Rosemary Cauliflower Mash

• 1 medium head cauliflower, chopped into florets
• 2 cloves garlic, peeled
• 2 Tbsp butter
• 2 Tbsp full-fat coconut cream (or heavy cream)
• 1 tsp fresh rosemary
• minced Salt and pepper, to taste

Macronutrients, Per Serving (1 turkey thigh + half the cauliflower mash)

• Fat: ~66 g
• Protein: ~66 g
• Total Carbs: ~18 g

Prepare the Turkey Thighs:
Preheat oven to 375°F (190°C).
In a bowl, mix softened butter, rosemary, thyme, garlic powder, salt, pepper, and lemon zest.

Gently loosen the skin of each turkey thigh and rub half the herb butter under the skin. Rub the remaining butter all over the outside.

Place the thighs skin-side up in a cast iron pan or baking dish. Roast for 45–55 minutes, or until the internal temperature reaches 165°F.
Let rest for 10 minutes before serving.

Drizzle with olive oil before plating.

Make the Cauliflower Mash:
While turkey is roasting, steam cauliflower florets and garlic cloves until tender (about 10 minutes).

Drain well and transfer to a food processor. Add butter, coconut cream, rosemary, salt, and pepper.

Blend until smooth and creamy. Taste and adjust seasoning.

• 6 Tbsp butter or ghee
• ½ medium onion, diced
• 3 stalks celery, diced
• 3.5–4 oz pork rinds, broken into crouton-sized pieces
• 1 large egg, beaten
• 1 egg yolk
• ½ cup chicken bone broth
• ¼ cup heavy cream
• ½ tsp rubbed sage or poultry seasoning
• ½ tsp dried thyme
• Salt and pepper, to taste
• Optional: 2 Tbsp melted butter for drizzling before baking

Macronutrients (per serving, approx.)

• Protein: ~10g
• Fat: ~24g
• Carbs : ~4g

Sauté the vegetables

Preheat the oven to 325°F (163°C). In a large skillet over medium-high heat, melt the 6 Tbsp butter. Add the diced onion (½ medium) and celery (3 stalks).

Cook until soft and fragrant, about 7–10 minutes.

Remove the skillet from heat and let it cool slightly.

Add the pork rinds Stir in the 3.5–4 oz pork rind pieces, coating them thoroughly in the butter and vegetables.

Allow the mixture to cool 1–2 minutes so the egg won’t scramble.

Mix the wet ingredients

In a small bowl, whisk together the 1 egg, 1 egg yolk, ½ cup bone broth, and ¼ cup heavy cream. Pour the mixture over the pork rinds and stir well so they fully absorb the liquid.

Season the stuffing

Add ½ tsp sage and ½ tsp thyme, then season with salt and pepper to taste. Mix thoroughly.

Transfer to baking dish

Spoon the mixture into a greased casserole dish (8×8 or similar). For extra richness, drizzle 2 Tbsp melted butter evenly over the top.

Bake

Bake for 45–60 minutes, or until the top is set, lightly browned, and the center is no longer wet. For an extra crispy top, raise the oven temperature to 375°F for the final 10 minutes.

Serve

Allow the stuffing to cool slightly before serving. Enjoy as a high-fat keto alternative to traditional Thanksgiving stuffing.

Pork Rind Crust + Lattice

• 3 cups finely crushed pork rinds (a bit more than normal to account for the lattice strips)
• ⅓ cup melted butter
• 2 eggs(1 for crust, 1 for lattice)
• Optional:* 1–2 tbsp sweetener for a slightly sweet crust

Pumpkin Pie Filling

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 eggs
• ½ cup heavy cream
• ¼–½ cup allulose or monk fruit
• 1 tsp vanilla
• 1–1½ tsp pumpkin pie spice
• (Or use 1 tsp cinnamon + ¼ tsp nutmeg + ⅛ tsp ginger + ⅛ tsp cloves)
• Pinch salt

Macronutrients (per mini pie, approx.)

• Protein: ~12.5 g
• Fat: ~13 g

• Total Carbs: ~3.6 g

Preheat & Prep

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin (silicone works best).

Make the Pork Rind Dough

Mix together:

• 2 cups pork rind crumbs
• ¼ cup melted butter
• 1 egg

Stir until it becomes a cohesive dough.

Press 1–2 tbsp of crust mixture into each muffin cup, forming little mini pie shells up the sides.

Bake 8 minutes , or until lightly golden.

Make the Lattice Dough

Mix together:

• 1 cup pork rind crumbs
• 2–3 tbsp melted butter
• 1 egg

Knead until it forms a rollable dough (pork rinds + butter + egg make a surprisingly workable “pastry”).

Roll + Cut Strips

• Place dough between parchment sheets.
• Roll to ~⅛–¼ inch thickness.
• Cut thin strips using:
  • A knife
  • A pizza cutter
  • Or a pastry wheel if you’re extra

You’ll need 3–4 strips per mini pie to form the cross-hatch.

Pop the strips in the freezer for 5 minutes so they hold shape.

Make the Pumpkin Filling

Whisk together:

• Pumpkin puree
• Eggs
• Heavy cream
• Low-Carb Sweetener (eg: Allulose)
• Vanilla
• Pumpkin spice
• Salt

Mix until smooth and luscious.

Fill the Mini Crusts

Spoon the filling into each partially baked crust, filling about ¾ full .

Add the Pork Rind Lattice

On top of each mini pie:

• Lay two strips across each other.
• Add two more the opposite direction.
• Press ends gently into the edges of the crust.
• Brush lightly with melted butter to help them brown beautifully.

Bake

Bake at 350°F (175°C) for 20–25 minutes , or until the pumpkin centers are just set and the lattices are golden.

Cool

Let cool in the tin 10 minutes then remove and cool fully on a rack.