Melt 2 sticks of butter in a large skillet over medium heat.

Add 1 cup of diced onions and 2 cups of celery and 1 tablespoon each minced sage and thyme; add salt and pepper and 3 tablespoons of bacon grease and cook 5 minutes.

Add 2 cups of chicken bone broth and bring to a simmer.

Beat 1 whole egg and 1 egg yolk with ¼ cup chopped parsley in a large bowl; add 16 cups of roughly crushed pork rinds, add 1 cup of bacon pieces, then pour in the bone broth mixture and toss.

Transfer to a buttered baking dish and dot with butter.

Cover and bake 30 minutes at 375 degrees, then uncover and bake until golden, 30 more minutes.

(Or stuff in your turkey and bake.)