IIn a large cast iron skillet heat butter or ghee over medium high heat. Add the sweet Italian sausage (or ground pork) to the skillet and cook for about 7-9 minutes until it is lightly browned and cooked through, gently breaking it apart as it cooks. Once sausage has cooked, remove the meat from the skillet and set aside.

In the same skillet add the onions, carrots, celery, leek and parsnips. Add additional oil if necessary. Once the vegetables are tender, add the thyme and rosemary and str to combine. Cook for an additional 3 minutes and remove from heat.

While the onions are cooking, heat 1tablespoon of the butter in a separate pan over medium heat and add mushrooms. Cook for 8-10 minutes, frequently stirring. Salt to taste and set aside.

In a very large pan (this is where you will add all components), add 2 tablespoons of the butter over medium heat. Once the oil is hot, add shallot and cook until soft. Add cauliflower rice and toss to combine. Add 2 tablespoons of turkey drippings to cauliflower and toss to coat again and salt to taste. Add the collard greens and toss.

Cook until cauliflower has softened but is not soggy, you want some texture and bite to it still.

Once the cauliflower is ready, add all of the cooked components of the dish and toss to combine.

Serve with currants and sliced almonds on top