For the stuffing, heat a large skillet over medium-high heat. Add the EVOO and 4 tablespoons of butter to the skillet. When the butter melts, add the bay leaf, celery, onions and prunes. Sprinkle the vegetables and prunes with salt, pepper, and the poultry seasoning. Cook for 5 to 6 minutes to begin to soften the vegetables then add the parsley and stuffing cubes to the pan and combine. Moisten the stuffing with stock until all of the bread is soft but not wet.
Butter a casserole dish with the remaining 2 tablespoons of butter. Remove the bay leaf from the stuffing then scoop into dish.
Remove roast from oven and remove foil. Allow roast to rest a minimum of 10 minutes before carving.
While the roast rests, raise oven temperature to 375ºF and bake until golden brown and crisp on top, about 10 to 15 minutes. Serve hot or at room temperature.