Preheat oven to 350°F and spray a 2-quart casserole dish with nonstick spray.
Heat a large skillet set over medium-high for 1 minute. Add the oil and 2 tablespoons of butter, and heat until the butter has melted.
2 tablespoons olive oil, 2 tablespoons unsalted butter
Sauté the carrots and celery until fork-tender, about 3-5 minutes.
3 carrots, 1 cup chopped celery
Add the diced onion, stir, and cook until the translucent, about 3-4 minutes.
1 yellow onion
Place the dried breadcrumbs in a very large mixing bowl and add the cooked vegetables, melted butter, salt, chicken broth, and seasonings. Mix well. Add the eggs and mix well again.
1½ cups unsalted butter, 1½ teaspoons kosher salt, 1½ cups low-sodium chicken broth, 2 large eggs, 2 teaspoons minced fresh sage, 1½ teaspoons minced fresh thyme, ½ teaspoon minced fresh marjoram, 1 teaspoon minced fresh rosemary, ½ teaspoon freshly grated nutmeg, ½ teaspoon freshly ground black pepper
Pour the dressing/stuffing into the prepared dish and bake at 350°F for 30-35 minutes or until the edges are beginning to turn golden. -OR-Stuff the turkey cavity, then roast the turkey until the stuffing reaches 165°F internally.