Heat the oven to 300°F.  Coat a 3-quart casserole dish with oil spray and reserve. Line a sheet pan with parchment paper.

Remove the crust from the bread and cut into 1-inch cubes.  Scatter the bread cubes across the bottom of the lined sheet pan and place in the oven for 15-20 minutes to dry out.  No need to toast them, just dry them crisp, then cool and place into a large bowl.

Increase the oven temperature to 350°

Heat the olive oil in a skillet and add the onion and celery.  Sauté until the onion is translucent then stir in the garlic and cook an additional 30 seconds. 

Remove the skillet from the heat and add the vegetables to the bowl with the bread cubes.  Add the chopped rosemary, thyme leaves and sliced almonds.  Sprinkle the poultry seasoning salt, pepper and dried sage into the bowl.  Whisk the egg in a small dish, add it to the bowl and toss to combine well.

Pour the chicken stock and wine into a saucepan and bring to a boil, add the butter and when it has melted pour the hot liquid over the stuffing mix.  Toss to combine.

Transfer the stuffing mix to the prepared casserole dish.  Coat one side of a large piece of foil with oil spray and cover the dish.  Transfer to the oven and bake for 30 minutes.  Remove the foil and bake an additional 10-15 minutes until the top is a crusty, golden brown.