Preheat oven to 375ºF.
Heat a large skillet over medium-high heat and add 3 tablespoons of butter. When the butter is melted, add the onions, celery and bay leaf to the skillet, season with poultry seasoning, salt and freshly ground black pepper and cook until the veggies are tender.
Add the stuffing cubes to the skillet and mix in about 2 to 3 cups of chicken stock to moisten. Take the bay leaf out of the skillet, remove the skillet from the heat and let the mixture cool, about 5 minutes.
In a large bowl, mix the ground turkey, eggs and cooled stuffing mixture. Form the meat mix into 2 long loaves on a baking sheet. Drizzle them with EVOO and cook in the oven for about an hour, until brown and cooked through (165ºF internal temperature).