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Heat the oven to 425°F (215°C).
To a 12-inch skillet over medium-high heat heat 3 tablespoons of oil. Add the leeks, carrots and season with salt and pepper. Cook, stirring occasionally for 10 minutes, until slightly softened.
Add 1 tablespoon more oil, the sage, rosemary and flour. Cook for a minute, until fragrant. Stir to coat the veggies in flour.
While constantly stirring, carefully pour in the broth. Add the coconut milk and bring to a simmer. Add the thyme, cayenne pepper, onion powder, more salt and pepper and simmer for 10 minutes. Taste and season with more salt, as needed.
Add the cooked meat and continue simmering for 5 minutes. Remove the thyme sprigs.
Drizzle 2 tablespoons of olive oil on the stuffing and toss to coat. Arrange the stuffing on top of the skillet. Place in the oven for 12 minutes.
Set the oven to broil and broil the casserole for 2 to 3 minutes until crispy on top.