Heat the oil in a large sauté pan over medium heat. Add the onions, celery and garlic and cook, stirring, until softened (about 20-30 minutes, depending on the size of your vegetable pieces). Take off the heat.
In a food processor, add the chicken livers, bacon, almond meal, non-dairy milk, thyme, sage, salt and pepper and pulse to chop the livers and combine thoroughly. Add the sautéed veggies and pulse to mix through.
Fill a medium baking dish with the stuffing mixture. Bake in the oven for 30 minutes or until thoroughly cooked through and starting to brown on top.
Serve immediately, along with the rest of your feast!