Preheat the oven to 400°F.
Preheat a large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.
Add the parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.
Brush a cookie sheet or a metal oven safe oval tray with EVOO. Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
For individual muffins: Brush a 12 muffin cup holder with the remaining butter. Add the beaten egg to the cooled stuffing mixture.
Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
Bake until set and crisp on top, 10-15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.
Yields 12 servings.