Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a large skillet over medium heat, cook the sausage meat until browned, breaking it apart with a spatula as it cooks. Once cooked through, remove it from the pan and set aside.

In the same skillet, melt the butter, then add the diced onion and celery. Cook for 5-7 minutes until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.

In a large bowl, combine the almond flour, cooked sausage meat, and the sautéed onion, celery, and garlic mixture.

In a separate bowl, whisk together the chicken broth, heavy cream, and beaten eggs. Pour this liquid mixture into the bowl with the almond flour and sausage, stirring to combine.

Add the chopped parsley, sage, rosemary, thyme, salt, and pepper to the bowl, and stir until all the ingredients are well incorporated.

Transfer the stuffing mixture into the prepared baking dish, spreading it evenly.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the stuffing is set.

Remove from the oven and let it sit for 5 minutes before serving.