Preheat the oven to 350°F.  Coat a 3-quart casserole dish with oil spray and reserve. 

Add the cubed stuffing mix to a large bowl.  I used my largest salad bowl.

Heat the olive oil in a skillet set over medium heat 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. 

In the same skillet, sauté the mushrooms until they are nicely browned, about 5-8 minutes.  Transfer the mushrooms to the bowl of mix and add the chopped rosemary, thyme leaves and sliced almonds.  Sprinkle the seasoning salt, pepper and dried sage into the bowl.  

Whisk the egg in a small dish, pour it over the mixture in the bowl and toss to combine well.

Add the chicken stock, wine and butter to a saucepan and bring to a boil, then pour 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, oil side down.  Transfer the casserole dish 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.