Preheat oven to 350 degrees F.

In a large bowl, mix sausage meat, cream cheese, mozzarella cheese, Parmesan cheese, almond flour, coconut flour, wheat gluten, oat fiber, baking powder, baking soda and four eggs.

Line a sheet tray with parchment and lightly spray with pan spray then press the sausage mixture into the parchment-lined pan. It does not have to be perfect in shape since it will be cut up into the stuffing after it bakes.

Bake for 15-20 minutes until cooked through and lightly browned. Ours took 18 minutes.

Cool and cube and set aside.

While sausage mixture is cooking, in a large saute pan, melt four tablespoons of butter and add celery, celery leaves, onion and garlic and over medium high, cook for four minutes.

Add remaining 4 tablespoons of butter and the cleaned and chopped kale and cook until kale is wilted, about three more minutes. Remove from heat.

In a large bowl, combine cooked, cubed sausage cubes along with contents of saute pan as well as sage, poultry seasoning, salt, pepper, chicken stock, eggs, cranberries, olives, pecans and flax meal and toss to combine.

Butter a 9X13X3 inch pan and pour in dressing.

At this point you can refrigerate and bake later or if baking now, heat oven to 350 degrees F. If you refrigerate and bake later, let the pan sit out for 30 minutes before baking.

Spray a sheet of parchment with pan spray and lay (sprayed side down) over the top of the dressing then cover with a sheet of foil.

Bake 35 minutes covered then uncover and bake for 30-40 minutes longer until the top is golden and the internal temperature reaches 180 degrees F when poked with a probe thermometer.

Serve immediately.